Sesame 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, while a braising liquid built from pomegranate juice, bone broth, apple cider vinegar, and honey creates something genuinely special — rich, slightly tangy, and just a little sweet. Carrots, parsnips, and celery soak up every bit of that savory liquid as the roast slowly becomes fall-apart tender over three-plus hours in the oven. Coconut aminos stand in for soy sauce here, delivering that deep umami note without any hidden sesame — a common concern with many store-bought sauces and condiments. Every ingredient in this recipe is straightforward and easy to verify, which makes it a stress-free choice when you need to keep things sesame-free without sacrificing any flavor. Serve it straight from the pot with a ladle of braising liquid spooned generously over the top and a scatter of fresh parsley for a little brightness. This is honest, hearty cooking at its very best.

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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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