Pork Free Apple Cider Pot Roast
Slow-braised beef chuck doesn't need much convincing, but this version earns extra attention thanks to a braising liquid built on unfiltered apple cider, bone broth, and a warm trio of turmeric, ginger, and Ceylon cinnamon. The result is deeply savory with a subtle sweetness that makes the whole kitchen smell like a fall afternoon. Every ingredient here is straightforwardly beef-based, so there's no need to scan labels or second-guess what's in the pot — it's clean, satisfying comfort food from start to finish. The chuck roast gets seared in coconut oil until a serious crust forms, then it slow-braises alongside carrots, parsnips, and celery until everything is fork-tender and falling apart. Coconut aminos and apple cider vinegar add a quiet depth to the braising liquid that you'll want to spoon generously over every bowl. A scatter of fresh parsley at the end keeps things bright against all that rich, glossy sauce. This is the kind of meal that rewards patience and tastes even better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!