Rice Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

Few things hit harder on a cold evening than a fork-tender pot roast that practically falls apart when you look at it. This one gets its magic from a braising liquid built on unfiltered apple cider, bone broth, and a splash of apple cider vinegar, which together create a savory-sweet depth that tastes like it simmered all week. A touch of Ceylon cinnamon, turmeric, and ground ginger rounds out the broth with warmth without tipping into dessert territory. Chunky carrots and parsnips soak up every bit of that liquid as the Dutch oven does its slow, low work in the oven for three-plus hours. The result is meltingly tender beef, silky root vegetables, and a pan sauce you'll want to spoon over absolutely everything. Because the whole dish is built around whole-food ingredients — coconut oil, coconut aminos, fresh herbs, and real vegetables — there's no grain, starch filler, or hidden rice derivative to worry about anywhere in the pot. Finish it with a scatter of fresh parsley and serve it straight from the Dutch oven for a dinner that looks and tastes genuinely impressive.

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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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