Macadamia Free French Country Pot Roast

Total time4 hr

Prep time25 min

Cook time3 hr 35 min

4.9

(30)

Few things are more satisfying than a slow-braised chuck roast that practically falls apart at the touch of a fork, and this French country-style version delivers exactly that kind of deep, soul-warming comfort. The beef is rubbed with turmeric and ginger before getting a hard sear in coconut oil, building a crust that locks in flavor and gives the braising liquid something rich to work with. That liquid is genuinely special — pomegranate juice, apple cider vinegar, bone broth, coconut aminos, and a touch of honey come together into something complex and slightly sweet, with fresh thyme, rosemary, and bay leaves rounding everything out. Carrots, parsnips, and celery nestle around the roast as it braises low and slow for over three hours, soaking up all that fragrant, savory goodness. The result is tender, pull-apart beef surrounded by meltingly soft vegetables and a glossy, spoonable sauce that you'll want to soak up with every bite. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels or worry about unexpected additions sneaking into your pot. A scatter of fresh parsley at the end is the only finishing touch this showstopper really needs.

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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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