Mustard 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 better than this — a fall-apart chuck roast surrounded by tender carrots, parsnips, and celery, all swimming in a rich, cider-laced broth. The braising liquid is built from unfiltered apple cider, bone broth, apple cider vinegar, and coconut aminos, which means every drop of it is completely free from mustard in any form, including the sneaky prepared or powdered varieties that show up in so many pot roast and braising recipes. Warm spices like turmeric, ground ginger, and Ceylon cinnamon give the braise a subtle, aromatic depth that makes the whole kitchen smell incredible while it cooks low and slow at 325°F. Searing the roast first in coconut oil builds a deep, caramelized crust that locks in flavor before the long, gentle braise does its magic. After three-plus hours in the oven, the beef shreds effortlessly and soaks up all that savory-sweet braising liquid. Ladle everything into shallow bowls, scatter over some fresh parsley, and you've got a genuinely impressive one-pot dinner with zero compromise on flavor or safety.

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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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