Gluten Free Mediterranean Pot Roast with Olives

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

Gluten Free Mediterranean Pot Roast with Olives

This slow-braised chuck roast turns fall-apart tender after a long, low simmer in a Dutch oven, soaking up warm turmeric and ginger along with a bright, tangy braising liquid built from pomegranate juice and apple cider vinegar. Carrots, celery, and onion melt into the sauce while garlic, thyme, rosemary, and bay leaves perfume the whole pot, and a final addition of artichoke hearts and briny Kalamata olives brings a distinctly Mediterranean finish. The sear on the beef locks in a deep, caramelized crust before it braises for hours until it shreds effortlessly with a fork. Fresh parsley scattered over the top at the end adds a clean, herby lift to balance the rich, savory braising liquid. It's a hearty, comforting one-pot dinner that works beautifully for a gluten free table, with layers of flavor that taste like they simmered all day — because they did.

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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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