Hazelnut Free French Country Pot Roast
Slow-braised and deeply savory, this French country-style pot roast is the kind of meal that fills your kitchen with an irresistible aroma for hours. A rub of turmeric and ginger gives the beef chuck a warm, golden crust before it's seared to a rich, caramelized finish in a Dutch oven. The braising liquid is where things get really interesting — pomegranate juice, apple cider vinegar, honey, and bone broth come together into something complex and slightly sweet that soaks into every bite. Carrots, parsnips, and celery braise right alongside the meat, turning tender and silky as they soak up all that flavor. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and hazelnut-derived ingredients, relying entirely on pantry staples and fresh produce with no hidden surprises. After three-plus hours in the oven, the roast shreds effortlessly and the braising liquid doubles as a gorgeous, glossy sauce. Spoon it all into shallow bowls, scatter over some fresh parsley, and you have a showstopper dinner that tastes like it came from a French farmhouse kitchen.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb beef chuck roast
- 1 ½ tsp fine sea salt, divided
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, cut into 1-inch wedges
- 4 cloves garlic, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
For the braising liquid
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 2 cups bone broth
- 1 tbsp coconut aminos
- 1 tbsp honey
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 dried bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels. In a small bowl, combine 1 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the roast.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pot. Transfer the seared roast to a plate.
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