Gluten Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

Few things hit harder on a cold evening than a deeply savory pot roast that has been slowly braising in the oven for hours, filling the whole house with the kind of smell that makes everyone wander into the kitchen asking when dinner is ready. This version builds serious depth of flavor by combining unfiltered apple cider, bone broth, and a splash of apple cider vinegar with warm spices like turmeric, Ceylon cinnamon, and ground ginger — a combination that sounds unexpected but tastes completely natural once it all comes together. Coconut aminos stand in for soy sauce, keeping the whole dish naturally free of gluten without any specialty swaps that feel like a compromise. The chuck roast gets a proper hard sear in coconut oil before braising, which locks in that gorgeous crust and gives the finished dish a richness that goes way beyond weeknight comfort food. Carrots, parsnips, celery, and onion braise right alongside the beef, soaking up all that cider-laced liquid until they are completely tender and almost sweet. Everything gets served in shallow bowls with the braising liquid spooned generously over the top, so every bite is saucy, fragrant, and satisfying. It is the kind of recipe that feels like a project but rewards you with something genuinely special at the table.

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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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