Nitrate & Nitrite Free Apple Cider Pot Roast
Slow-braised chuck roast is the kind of meal that makes the whole house smell incredible, and this version takes things up a notch with a deeply savory, subtly sweet braising liquid built on unfiltered apple cider, bone broth, and a warm blend of turmeric, ginger, and Ceylon cinnamon. The result is fall-apart tender beef surrounded by soft carrots and parsnips, all swimming in a rich, glossy pan sauce you'll want to spoon over everything. For anyone navigating cured meats and processed broths loaded with preservatives, this recipe is a breath of fresh air — every ingredient is whole and clean, from the coconut aminos standing in for soy sauce to the fresh herb sprigs that perfume the braise. A hard sear before the low-and-slow oven time builds that deep, caramelized crust that makes pot roast feel truly special rather than just convenient. Apple cider vinegar brightens the braising liquid at the end, balancing the richness of the beef without any additives doing the heavy lifting. This is the kind of Sunday dinner that earns its reputation — hearty, nourishing, and completely free of anything you didn't put in the pot yourself.
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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.
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