Paleo Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This deeply savory pot roast starts with a chuck roast seared hard in coconut oil until it forms a rich, dark crust, then braises low and slow in a fragrant mix of apple cider, bone broth, and apple cider vinegar until it turns fall-apart tender. Warm spices like turmeric, ginger, and cinnamon mingle with fresh thyme and rosemary, giving the braising liquid a deep, slightly sweet backbone that soaks into every bite. Carrots, parsnips, and celery cook right alongside the meat, turning silky and sweet as they soak up all that spiced pan liquid. A splash of coconut aminos rounds out the sauce with a savory, almost caramelized edge, no soy needed. By the time it comes out of the oven, the beef shreds effortlessly and the vegetables are soft enough to eat with a spoon. Ladled into bowls with the braising liquid spooned over top and a scattering of fresh parsley, this is a comforting, whole-food dinner that fits neatly into a Paleo lineup.

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Ingredients

6 servings

3 lb beef chuck roast
1 ½ tsp fine sea salt, divided
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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