AIP Friendly Apple Cider Pot Roast
Few things hit harder on a cold evening than a pot roast that's been slowly braising for hours, and this one delivers that deep, fall-apart comfort without any of the ingredients that can derail an elimination protocol. The braising liquid is built on unfiltered apple cider and bone broth, which gives the beef a subtle sweetness and richness that feels indulgent even though every single component is protocol-friendly. Coconut aminos stand in for soy-based sauces, and the warm spice blend — turmeric, ginger, and Ceylon cinnamon — adds complexity without reaching for anything off-limits. Carrots and parsnips braise right alongside the chuck roast, soaking up all that savory-sweet liquid until they're buttery and tender. Searing the meat first in coconut oil builds a serious crust and layers of flavor that make the finished dish taste like it came from a restaurant, not a restricted ingredient list. The recipe serves six, so it's ideal for batch cooking or feeding a table of people who may not even realize they're eating something carefully crafted around dietary needs. A scatter of fresh parsley at the end brightens everything up and makes the bowl look as good as it tastes.
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 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
- 1 ½ cups unfiltered apple cider (not hard cider)
- 1 cup bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
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, then season all over with 1 tsp of the salt.
- 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 roast to a plate.
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