Cashew 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. A bone-in chuck roast gets seared to a deep, mahogany crust before braising low and slow in a fragrant mix of unfiltered apple cider, bone broth, and apple cider vinegar — giving the braising liquid a subtle sweetness and tang that makes it genuinely special. Carrots, parsnips, celery, and onion soften into the liquid alongside fresh thyme, rosemary, and a bay leaf, while Ceylon cinnamon, turmeric, and ground ginger add warmth without tipping into dessert territory. Coconut aminos bring a quiet savory depth in place of soy sauce, so the whole dish stays completely free of tree nuts and the sneaky nut-based ingredients that sometimes hide in store-bought sauces and seasonings. After three-plus hours in the oven, the beef shreds effortlessly and drinks up every bit of that spiced cider broth. Serve it in shallow bowls with the vegetables and a generous ladle of braising liquid, and finish with a scatter of fresh parsley if you want a little brightness on top. It is the kind of meal that feels like a project but mostly just asks you to be patient.
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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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