Lactose 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 practically falls apart when you look at it. This one gets its magic from a braising liquid built on unfiltered apple cider, bone broth, and a splash of apple cider vinegar, which together create a rich, slightly sweet, tangy sauce that soaks into every bite of fork-tender chuck roast. Warm spices — turmeric, ginger, and Ceylon cinnamon — give the whole pot an aromatic depth that makes your kitchen smell absolutely incredible while it braises low and slow. Coconut oil handles the searing, and coconut aminos add a savory, umami-forward note in place of anything soy- or dairy-based, so the entire dish is naturally free of milk and cream without any substitutions feeling like a compromise. Chunky carrots, parsnips, and celery braise right alongside the beef, soaking up all that spiced cider goodness until they're meltingly tender. Everything gets ladled into shallow bowls with the braising liquid spooned generously over the top, finished with a handful of fresh parsley if you want a little brightness. It's the kind of Sunday dinner that tastes like it took serious effort — and technically it did, but the oven did most of the work.

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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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