Artificial Flavors Free Apple Cider Pot Roast
Few things hit harder on a cold evening than a slow-braised pot roast that fills the whole house with the smell of warm spices and sweet, savory liquid. This version builds its deep flavor entirely from real, whole ingredients — unfiltered apple cider, bone broth, fresh thyme and rosemary, and a trio of ground spices that bring gentle warmth without a single synthetic shortcut. Coconut aminos and apple cider vinegar round out the braising liquid in a way that's surprisingly complex, and every bit of it comes from your pantry, not a flavor packet. The chuck roast gets a proper sear first, locking in that rich crust before it braises low and slow until it's pull-apart tender alongside carrots, parsnips, and celery. For anyone navigating labels and trying to avoid artificial flavor additives, this kind of from-scratch braise is exactly the answer — you control every ingredient from start to finish. Ladle the braising liquid right over the top when you serve it, and don't skip the fresh parsley if you have it; it brightens the whole bowl beautifully.
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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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