Artificial Food Coloring Free Apple Cider Pot Roast
Few things hit harder on a cold evening than a slow-braised chuck roast that practically falls apart when you look at it. This one builds deep, savory flavor from a braising liquid of unfiltered apple cider, bone broth, apple cider vinegar, and coconut aminos — every ingredient is whole and straightforward, with zero synthetic dyes hiding in the mix. That matters more than you might think, since packaged gravies, seasoning blends, and even some broths can sneak in artificial colorings that have no business being in a Sunday dinner. Here, warm spices like turmeric, Ceylon cinnamon, and ground ginger do all the heavy lifting, giving the braising liquid a gorgeous, naturally golden hue. The carrots and parsnips soak up that cider-laced broth as they cook, turning tender and subtly sweet alongside the beef. After three-plus hours in a low oven, the roast shreds into rich, juicy chunks that are absolutely made for spooning into shallow bowls with all that glossy liquid poured right over the top. It's the kind of deeply satisfying, from-scratch meal that makes you wonder why anyone ever reached for a packet in the first place.
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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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