Hazelnut Free Apple Cider Pot Roast
This is cold-weather comfort food at its most satisfying — a slow-braised chuck roast that turns impossibly tender after hours in a fragrant bath of apple cider, bone broth, and warm spices. The unfiltered cider brings a natural sweetness that plays beautifully against the savory depth of coconut aminos and a splash of apple cider vinegar, while Ceylon cinnamon, turmeric, and ginger give the braising liquid a subtle, almost autumnal warmth. Chunky carrots and parsnips soak up every bit of that flavor as they cook alongside the roast, making this a true one-pot meal. Tree nut allergies can make rich, cozy dishes like this tricky when store-bought sauces or spice blends sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The sear on the chuck roast is worth every minute — that deep brown crust is what gives the final braising liquid its incredible body and color. Serve it in shallow bowls with the pan juices spooned generously over the top and a handful of fresh parsley for a little brightness, and you have a dinner that feels genuinely special without a lot of fuss.
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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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