Eggless Mediterranean Pot Roast with Olives
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Learn more →Ingredients
6 servings
For the roast
- 3 lb beef chuck roast
- 1 ½ tsp fine sea salt
- 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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