Dairy Free Mediterranean Pot Roast with Olives

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

Dairy Free Mediterranean Pot Roast with Olives

Checking the ingredient list, nothing here relies on butter, cream, milk, or cheese — this braise builds its richness entirely from the meat itself, aromatic vegetables, and a bright, tangy liquid. The chuck roast gets seared until deeply browned, then slow-braised for hours with onion, carrots, celery, and garlic until it turns fork-tender and practically falls apart. Pomegranate juice and apple cider vinegar bring a tangy depth to the broth, while coconut aminos adds a savory backbone in place of the usual soy-based splash. Kalamata olives and artichoke hearts stirred in near the end give the whole pot a briny, Mediterranean edge that cuts through the richness of the beef. Spoon the meat and vegetables over the reduced braising liquid, scatter on fresh parsley, and you've got a deeply savory, comforting dinner that fits neatly into a dairy free routine.

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Ingredients

6 servings

For the roast

3 lb beef chuck roast
1 ½ tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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1 tsp ground turmeric
½ tsp ground ginger
2 tbsp olive oil

For the braise

1 medium yellow onion, halved and thinly sliced
6 cloves garlic, smashed and peeled
2 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
¾ cup pomegranate juice
3 tbsp apple cider vinegar
2 cups bone broth
1 tbsp coconut aminos
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 can (14 oz) artichoke hearts in water, drained and halved
¾ cup pitted kalamata olives

For serving

2 tbsp fresh 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, stir together the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the roast.
2
Heat the olive oil in a 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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