Honey Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

Slow-braised beef doesn't get much more satisfying than this — a fork-tender chuck roast surrounded by sweet root vegetables and a deeply savory, cider-laced broth. The magic here comes from unfiltered apple cider, which brings a natural, orchard-fresh sweetness without a drop of honey or any sweetener you'd need to second-guess. Coconut aminos add a subtle umami depth, while Ceylon cinnamon, turmeric, and ground ginger give the braising liquid a warmth that makes the whole kitchen smell incredible. Searing the roast first builds a serious crust, and then the long, low oven braise does all the heavy lifting — breaking down the chuck until it pulls apart effortlessly. Carrots and parsnips soak up the braising liquid as they cook, turning tender and almost caramelized by the time everything comes out of the oven. The finished broth is rich enough to spoon straight over the beef in shallow bowls, with a handful of fresh parsley to brighten it all up. This is the kind of deeply comforting, crowd-pleasing dinner that tastes like it took far more effort than it actually did.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!