Macadamia Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

There is something deeply satisfying about a pot roast that fills the whole house with the smell of warm spices and slow-cooked beef, and this one delivers exactly that. A well-seasoned chuck roast gets seared until a deep, caramelous crust forms, then it braises low and slow in a bath of unfiltered apple cider, bone broth, and coconut aminos until it practically falls apart at the touch of a fork. Carrots, parsnips, celery, and onion soak up all that braising liquid alongside the meat, turning tender and richly flavored over the course of a few hours in the oven. The spice blend — turmeric, ground ginger, and Ceylon cinnamon — adds a subtle warmth that makes the whole dish feel a little more special than your average Sunday roast. Because every ingredient here is whole and straightforward, there are no hidden nut-based oils or additives to worry about, just clean, honest comfort food. Serve it in shallow bowls with the braising liquid ladled generously over the top and a handful of fresh parsley for a little brightness. This is the kind of meal that earns a permanent spot in your cold-weather rotation.

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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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