Black Pepper Free Apple Cider Pot Roast
Slow-braised chuck roast is one of those deeply satisfying meals that fills the whole house with an irresistible aroma, and this version delivers all of that comfort without a single crack of black pepper in sight. The braising liquid is built on unfiltered apple cider, bone broth, and a splash of apple cider vinegar, which gives the beef a subtly sweet, tangy depth that feels anything but plain. Warm spices — turmeric, ground ginger, and Ceylon cinnamon — step in to add complexity and gentle heat, so the finished dish is layered and interesting without relying on the one ingredient you're avoiding. Carrots, parsnips, celery, and onion braise alongside the roast, soaking up all that cider-scented liquid until they're meltingly tender. The sear at the start is worth every minute — that deep brown crust locks in flavor and gives the braising liquid something rich to work with over the long, low cook in the oven. After three-plus hours at 325°F, the beef pulls apart effortlessly and the braising juices are ready to spoon straight over the top. It's a proper Sunday dinner that happens to be completely free of pepper in any form.
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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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