Pecan Free French Country Pot Roast
This is the kind of slow-braised centerpiece that makes the whole house smell incredible for hours. A well-seasoned chuck roast gets rubbed with turmeric and ginger before being seared to a deep, caramelous crust in a Dutch oven — that step alone builds enormous flavor. The braising liquid is genuinely special: pomegranate juice, apple cider vinegar, honey, and bone broth come together into something rich, slightly tangy, and subtly sweet that soaks into every bite of the meat and vegetables. Carrots, parsnips, and celery braise right alongside the roast, turning silky and tender over the long, low cook. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or worry about unexpected add-ins hiding in a sauce packet or seasoning blend. After three-plus hours in the oven, the beef shreds effortlessly and drinks up all those fragrant pan juices. Ladle it into shallow bowls, scatter some fresh parsley on top, and you've got a deeply satisfying meal 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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