High Fructose Corn Syrup Free French Country Pot Roast
Slow-braised and deeply savory, this French country-style pot roast is the kind of meal that fills the whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. The braising liquid is where the magic really happens — pomegranate juice, apple cider vinegar, bone broth, coconut aminos, and a touch of honey build a rich, complex sauce without a drop of high fructose corn syrup in sight. That matters more than it might seem, because so many store-bought broths, condiments, and even "natural" juices quietly sneak in sweeteners that have no business being in a Sunday roast. Here, every ingredient is straightforward and intentional. The chuck roast gets a warm spice rub of turmeric and ginger before it's seared hard in coconut oil, locking in a gorgeous crust, then it low-and-slow braises alongside carrots, parsnips, and celery until everything is meltingly tender. A final scatter of fresh parsley brightens the whole platter before serving. It's hearty, nourishing comfort food that doesn't ask you to compromise on what goes into it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!