MSG Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

Slow-braised comfort food doesn't get much more satisfying than a fork-tender chuck roast pulled apart in a rich, fragrant liquid. What makes this version stand out is the braising base — unfiltered apple cider, bone broth, and a splash of apple cider vinegar bring a natural depth of flavor that most recipes chase with packaged seasoning mixes loaded with hidden additives. Coconut aminos steps in for a savory, umami-like note without any of the flavor enhancers that show up in conventional soy sauce or store-bought broth concentrates. Fresh thyme, rosemary, and a bay leaf do the heavy lifting on aromatics, while turmeric, ground ginger, and Ceylon cinnamon give the braising liquid a warmth that's subtle but genuinely special. The carrots and parsnips soak up all of that apple-and-herb-scented liquid as they cook, turning into something far more interesting than a standard pot roast side. Everything goes into one Dutch oven and braises low and slow until the beef is meltingly tender and the whole kitchen smells incredible. Ladle the braising liquid right over the top when you serve it — it's too good to leave behind.

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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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