Turkey Free Apple Cider Pot Roast
Slow-braised beef chuck roast gets a serious upgrade here, thanks to a deeply aromatic braising liquid built on unfiltered apple cider, bone broth, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon. The result is fall-apart tender meat surrounded by sweet, caramelized carrots and parsnips — the kind of one-pot dinner that makes the whole house smell incredible. Coconut aminos and apple cider vinegar round out the braising liquid with a subtle savory depth that keeps every bite interesting without relying on any poultry-based ingredients or broths. For anyone navigating a table where turkey is off the menu, this roast is the kind of centerpiece that nobody will miss it for — it's genuinely that satisfying on its own terms. Searing the chuck roast until a deep brown crust forms before it goes into the oven is the key step that locks in richness and builds the flavor base for the whole dish. After a long, low braise, the beef shreds effortlessly and soaks up every bit of that spiced cider sauce. Serve it in shallow bowls with the braising liquid spooned generously over the top and a scatter of fresh parsley for a meal that feels both rustic and a little special.
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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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