BHA & BHT Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

Slow-braised chuck roast is the kind of meal that makes the whole house smell incredible, and this version takes things up a notch with unfiltered apple cider, bone broth, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon. The cider and apple cider vinegar create a braising liquid that's subtly sweet and tangy, while coconut aminos add a savory depth without any of the additives you'd find in conventional condiments. Every single ingredient here is whole and recognizable — no synthetic preservatives, no mystery stabilizers, just real food doing all the heavy lifting. That matters more than it might seem, because BHA and BHT tend to sneak into packaged broths, cooking oils, and seasoning blends, making a dish like this surprisingly tricky to pull off with store-bought shortcuts. Here, coconut oil handles the searing, homemade-style bone broth carries the braise, and fresh herbs tie everything together. After three-plus hours in a low oven, the beef becomes fall-apart tender, the carrots and parsnips soak up all that cider-laced liquid, and the whole pot is ready to serve in shallow bowls with a ladle of braising juices and a handful of fresh parsley. It's deeply comforting, completely clean, and the kind of recipe you'll want on repeat all winter.

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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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