Pistachio 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 this — a hefty chuck roast seared to a deep, mahogany crust and then bathed in unfiltered apple cider, bone broth, and a warm blend of turmeric, ginger, and Ceylon cinnamon for hours until it practically falls apart. The braising liquid does double duty as a rich, fragrant sauce that gets spooned right over the tender beef and vegetables at the end. Carrots and parsnips soak up all that savory-sweet depth alongside the meat, making every bite feel like peak autumn in a bowl. Tree nut allergies and sensitivities can make rich, restaurant-style braises a gamble, but every single ingredient here is straightforward and easy to verify — coconut oil and coconut aminos are the only coconut-derived items, and there's not a nut in sight. The Dutch oven does all the heavy lifting once it goes into the oven, so the hands-on effort is minimal compared to the deeply impressive result you pull out three-plus hours later. A scatter of fresh parsley at the end brightens the whole dish just enough to cut through the richness. This is the kind of meal that fills the whole house with an incredible smell and has everyone asking what's for dinner before you've even set the table.

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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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