Caffeine Free Apple Cider Pot Roast
There is something deeply satisfying about a pot roast that fills the whole house with the smell of warm spices and slow-cooked beef, and this one delivers exactly that. Unfiltered apple cider and a splash of apple cider vinegar give the braising liquid a gentle, fruity depth that plays beautifully against the savory bone broth and coconut aminos. Ceylon cinnamon, turmeric, and ground ginger round out the flavor without any bitterness or edge — and since every ingredient here is naturally free of stimulants, you never have to second-guess your cup of comfort. The chuck roast gets seared to a deep, caramelous crust before it slow-braises in the oven for several hours, turning impossibly tender and shreddable alongside hearty carrots and parsnips. Spooned into shallow bowls with that glossy, spiced braising liquid poured right over the top, this is cold-weather cooking at its most rewarding. A scatter of fresh parsley at the end brightens the whole dish just enough to keep it from feeling heavy.
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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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