Seed Oil Free Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.7

(10)

Slow-braised chuck roast is one of those deeply satisfying meals that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready. What makes this version stand out is the braising liquid — unfiltered apple cider, bone broth, apple cider vinegar, and coconut aminos come together to create something savory, slightly sweet, and genuinely complex. Coconut oil handles the searing duty here, so there's no canola, soybean, or vegetable oil anywhere in the pot, which is exactly what you want when you're cooking clean. The carrots and parsnips braise right alongside the beef, soaking up all that spiced, cidery liquid until they're meltingly tender. A quiet blend of turmeric, ginger, and Ceylon cinnamon adds warmth without overpowering the natural richness of the meat. After three-plus hours in a low oven, the roast shreds effortlessly and the braising liquid becomes a glossy, flavor-packed sauce you'll want to spoon over everything in the bowl. It's the kind of Sunday dinner that tastes like it took serious skill but really just asked you to be patient.

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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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