Whole 30 Apple Cider Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This is a hearty, low-and-slow braise built for cool-weather cravings. A well-seared chuck roast goes into the pot with onion, garlic, carrots, parsnips, and celery, then simmers for hours in a blend of unfiltered apple cider, bone broth, apple cider vinegar, and coconut aminos until it's completely fork-tender. Warm notes of turmeric, ginger, and cinnamon give the braising liquid a subtle depth that plays beautifully against the natural sweetness of the cider, while fresh thyme, rosemary, and bay leaf round everything out. By the time it comes out of the oven, the beef pulls apart easily and the vegetables have soaked up all that rich, savory-sweet liquid. Spoon it all into a bowl with plenty of the pan juices and a scatter of fresh parsley, and you've got a satisfying, whole-foods dinner that fits perfectly into a Whole30 kitchen. It's the kind of meal that tastes like it took all day, because it did — in the best way.

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Ingredients

6 servings

3 lb beef chuck roast
1 ½ tsp fine sea salt, divided
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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