Wheat Free Apple Cider Pot Roast
Few things hit harder on a cold evening than a deeply savory 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 rich, slightly sweet, subtly tangy sauce that soaks into every bite of tender chuck roast. Coconut aminos stand in for soy sauce to add that umami depth without any wheat or gluten concerns, and coconut oil handles the searing duties beautifully. Warm spices — turmeric, ginger, and Ceylon cinnamon — bloom in the pot before the liquid goes in, giving the whole braise a gentle, aromatic complexity that makes the kitchen smell absolutely incredible. Carrots and parsnips braise right alongside the beef, soaking up all that cider-laced goodness until they're meltingly soft. After three-plus hours in a low oven, the roast shreds effortlessly and the braising liquid doubles as a glossy, flavor-packed sauce you'll want to spoon over everything. It's the kind of Sunday dinner that feels completely indulgent while being built entirely from clean, straightforward ingredients.
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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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