Mustard Free French Country Pot Roast

Total time4 hr

Prep time25 min

Cook time3 hr 35 min

4.9

(30)

Slow-braised and deeply satisfying, this French country-style pot roast is the kind of meal that fills the whole house with an irresistible aroma before it even hits the table. A rub of turmeric and ginger gives the chuck roast a warm, earthy crust before it's seared to a deep mahogany in coconut oil — that step alone builds serious flavor. The braising liquid is where things get genuinely interesting: pomegranate juice, apple cider vinegar, bone broth, and a touch of honey create a rich, slightly tangy sauce that soaks into every bite of tender beef and root vegetables. Carrots, parsnips, and celery braise right alongside the meat, soaking up all those savory-sweet juices until they're meltingly soft. For anyone navigating a mustard sensitivity, this recipe is a breath of fresh air — classic pot roast recipes often sneak in prepared mustard or mustard powder for depth, but this one builds that same complexity through aromatics, herbs, and a beautifully layered braising liquid. After three-plus hours in the oven, the roast shreds effortlessly and the sauce is ready to spoon generously over everything. Finish with a scatter of fresh parsley and you've got a showstopper that tastes like it came from a French farmhouse kitchen.

About Fig

Fig 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!