Chicken Free Apple Cider Pot Roast
This slow-braised beef chuck roast is the kind of deeply comforting, pull-apart dinner that makes the whole house smell incredible for hours. A generous sear builds a dark, caramelized crust before the roast gets nestled into a braising liquid built on unfiltered apple cider, bone broth, and apple cider vinegar — a combination that turns rich and slightly sweet as it cooks low and slow. Warm spices like turmeric, Ceylon cinnamon, and ground ginger weave through the braise in a way that feels cozy without being overpowering. Carrots and parsnips soak up all of that savory-sweet liquid alongside the beef, so every component on the plate is packed with flavor. Coconut aminos add a subtle depth in place of soy-based sauces, keeping the whole dish completely free of poultry and any poultry-derived ingredients — no stock swaps or label-checking required. After three-plus hours in the oven, the meat shreds effortlessly and the braising liquid becomes a glossy, spoonable sauce you'll want to pour over everything. Finish with a handful of fresh parsley and serve it straight from the pot for a dinner that looks and tastes like you spent all day on it — because you kind of did, and it was absolutely worth it.
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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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