Seeds Free Apple Cider Pot Roast
Few things hit harder on a cold evening than a pot roast that's been slowly braising for hours, filling the kitchen with the kind of smell that makes everyone wander in asking when dinner is ready. This version gets its magic from unfiltered apple cider and a splash of apple cider vinegar, which work together with bone broth and coconut aminos to build a braising liquid that's deeply savory with just a whisper of natural sweetness. Warm spices — turmeric, ginger, and Ceylon cinnamon — bloom in the pot before the liquid goes in, giving the whole dish a subtle, aromatic depth that sets it apart from a standard Sunday roast. Every ingredient here is straightforwardly seed-free, so there's no need to scrutinize labels or swap anything out — the coconut oil, coconut aminos, and fresh herbs all clear that bar without any workarounds. Carrots and parsnips braise right alongside the chuck roast, soaking up all that cider-spiked liquid until they're buttery-soft and packed with flavor. After three-plus hours in a low oven, the beef shreds effortlessly and gets served in shallow bowls with the braising juices ladled generously over the top. It's the kind of meal that tastes like it took serious effort, but the oven does almost all the work for you.
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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.
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