Nitrate & Nitrite Free French Country Pot Roast
Slow-braised chuck roast with root vegetables is the kind of deeply satisfying, pull-apart dinner that feels like it belongs on a farmhouse table in the French countryside. The challenge with a dish like this is that many store-bought broths, sauces, and flavor boosters sneak in cured or preserved ingredients that bring unwanted additives along for the ride. Here, every element is clean and intentional — bone broth, coconut aminos, pomegranate juice, and apple cider vinegar build a braising liquid that is rich, slightly tangy, and beautifully complex without any of those hidden extras. A rub of turmeric and ginger gives the beef a warm, aromatic crust before it ever hits the pot, and a long, low braise in the oven does the rest of the heavy lifting. Carrots, parsnips, and celery soak up all that savory liquid alongside the meat, turning tender and deeply flavorful by the time everything comes out of the oven. Fresh thyme, rosemary, and bay leaves round out the herbal backbone, and a handful of chopped parsley at the end keeps things bright. This is the kind of recipe that makes the whole house smell incredible and rewards patience with every single bite.
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!