Brazil Nut 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 gets a serious upgrade here, with unfiltered apple cider and bone broth creating a braising liquid that's deeply savory, subtly sweet, and absolutely fragrant from fresh thyme, rosemary, and warm spices. The combination of turmeric, ground ginger, and Ceylon cinnamon bloomed in coconut oil gives the whole dish a gentle complexity that makes it taste like you spent all day in the kitchen — which, honestly, you kind of did, but the oven does most of the heavy lifting. Carrots and parsnips braise right alongside the roast, soaking up all that cider-spiked liquid until they're meltingly tender. A splash of apple cider vinegar and coconut aminos round out the braising liquid with just enough brightness and depth to keep every bite interesting. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying the incredible smell filling your kitchen. For anyone navigating tree nut concerns, every ingredient here is straightforward — whole vegetables, fresh herbs, pantry staples — with no hidden culprits to second-guess. Serve it in shallow bowls with the braising liquid spooned generously over the top and a scatter of fresh parsley for a meal that feels genuinely special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!