Capsaicin Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

Slow-braised comfort food doesn't get much more satisfying than a fall-apart chuck roast swimming in a rich, cider-laced broth with tender carrots, parsnips, and celery. The magic here comes from unfiltered apple cider and a splash of apple cider vinegar, which give the braising liquid a subtle sweetness and gentle tang that deepens beautifully over three-plus hours in the oven. Warm spices like turmeric, ground ginger, and Ceylon cinnamon round out the flavor without a trace of heat, making this a genuinely cozy option for anyone who needs to avoid capsaicin entirely. So many pot roast recipes sneak in chili powder, paprika, or hot sauce — this one skips all of that and still delivers serious depth, thanks to coconut aminos, bone broth, and those fresh herb sprigs. Searing the roast first builds a gorgeous crust that keeps the meat juicy and flavorful all the way through the long braise. By the time it comes out of the oven, the beef shreds effortlessly and the vegetables have soaked up every bit of that fragrant, glossy liquid. Ladle it all into a shallow bowl and finish with a handful of fresh parsley — it's the kind of meal that makes the whole house smell incredible.

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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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