Sesame Free Apple Cider Pot Roast
This is the kind of slow-braised comfort food that makes the whole house smell incredible for hours. A well-seared chuck roast gets nestled into a Dutch oven with sweet unfiltered apple cider, bone broth, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon — the result is deeply savory with a subtle, almost orchard-like sweetness that sets it apart from a standard pot roast. Coconut aminos step in as the umami booster here, which is great news for anyone navigating sesame-containing sauces like soy sauce or tamari that typically sneak into braised meat recipes. Chunky carrots, parsnips, celery, and onion braise right alongside the beef, soaking up all that fragrant liquid until everything is meltingly tender. 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 every bite. Serve it in shallow bowls with a scatter of fresh parsley and you've got a showstopper meal built entirely from clean, straightforward ingredients — no hidden allergens, no stress.
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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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