This apple cider braised pot roast is the perfect cool weather one pot meal! It’s gluten free, and AIP.

A bowl of apple cider braised pot roast with vegetables, ready to be enjoyed.

Pot roast is such a classic winter dish! There are a myriad of different ways you can prepare pot roast, and braising it with apple cider has to be a new favorite. It’s the perfect fall/winter flavor profile that’s lightly sweet and pairs perfectly with the root vegetables and caramelized onion and shallots in this dish. 

This version is made with arrowroot starch instead of flour to make it gluten free, and can be modified for AIP by removing the black pepper.

Why you’ll love this Cider Braised Pot Roast

  • Pot roast is the ultimate comfort food! Pot roast is such a classic winter, comforting meal. With the cold weather, I love the comforting taste of pot roast.
  • The slightly sweet flavor. I have made many versions of pot roast, but am loving the slightly sweet flavor of making this with apple cider and the caramelized onions and shallots.

The Ingredients for Cider Braised Pot Roast

  • Chuck Roast. This cut of meat is so tender and juicy when cooked in this recipe!
  • Salt, Pepper, Dried Parsley, Dried Thyme, Dried Sage, and Garlic Powder. Leave out the pepper to make this AIP.
  • Arrowroot Starch. Using arrowroot starch instead of flour, keeps this gluten-free and easily adaptable to be AIP. 
  • Shallot, Yellow Onion, Parsnips, and Carrots. I love these vegetables, but you could add more or switch it up! If you tolerate them, potatoes would be great.
  • Coconut Sugar. This help caramelize the onions and shallots and add great flavor! 
  • White Balsamic Vinegar, Avocado Oil and Chicken Broth.
  • Apple Cider. Making pot roast with this gives a slightly sweet flavor that is so delicious! 
  • Fresh Rosemary. For topping.

How to make Cider Braised Pot Roast

  • Step One. Allow the roast to sit at room temperature than coat with seasoning and arrowroot starch.
  • Step Two. Lightly brown the roast on the stove and set aside.
  • Step Three. Saute the onions and shallots before caramelizing with coconut sugar.
  • Step Four. Add the rest of the vegetables to saute.
  • Step Five. Make room for the roast in the center of the pan and add it before topping with broth, apple cider, and vinegar and covering.

The apple cider braised pot roast before baking.

  • Step Six. Bake in the oven.
  • Step Seven. Remove the lid and allow to rest.
  • Step Eight. Slice and enjoy!

The apple cider braised pot roast after baking before slicing to be eaten.

Tips & Tricks

  • Don’t skip resting the meat! This ensures that it stays nice and juicy.
  • Don’t work with the roast directly out of the fridge. Let it sit on the counter for half an hour. This helps it get crispier and tender!
  • Add extra vegetables. Potatoes would also be a great addition to this roast.


Keep this roast in the fridge for 3-4 days and reheat in the oven at 300 F topped with cooking liquid until it’s warm.

What can you serve with this roast?

This roast is great by itself with the vegetables, but you can also add a side like pasta or rice.

A bowl full of apple cider braised pot roast with vegetables.

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Cider Braised Pot Roast

  • Author: Unbound Wellness
  • Total Time: 4 hours 45 minutes
  • Yield: 5 hours, 15 mins 1x
  • Diet: Gluten Free


  • 34 chuck roast, excess fat trimmed
  • Salt and pepper, divided
  • 2 tsp dried parsley, divided
  • 2 tsp dried thyme, divided
  • 1 tsp dried sage
  • 1 tsp garlic powder, divided
  • 1 1/2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 2 tbsp white balsamic vinegar, divided
  • 1 shallot, sliced thin
  • 1 yellow onion, halved and sliced thin
  • 1 tsp coconut sugar
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 cups chicken broth
  • 1/2 cup apple cider
  • Fresh rosemary


  1. Preheat the oven to 400 F.
  2. Set the roast on the counter for 30 minutes at room temperature before patting it dry. Season with half of the seasonings on both sides, then coat with arrowroot starch on both sides.
  3. Using a large dutch oven, heat over medium heat and add the avocado oil. Once the oil is shimmering, add the roast. Cook for 2-4 minutes on each side or until lightly browned. Set aside on a clean plate.
  4. Add 1 tbsp of balsamic to the pot and scrape any browned bits off the bottom of the pot. 
  5. Add the onion and shallot and Saute on low for 8-10 minutes, stirring every few minutes. Add extra salt and the coconut sugar and saute for another 5-8 minutes or until caramelized.
  6. Add the remainder of the vegetables and saute for another 5 minutes. Season with the remainder of the seasonings.
  7. Push the vegetables to the side of the pot, making a space in the center for the roast. Add the roast back to the pot and top with broth, apple cider and remainder of the vinegar. Place the lid on the pot.
  8. Transfer to the oven and roast for 30 minutes. Reduce the heat to 300 F and roast for another 3 hours for a 3 lb roast, and about 3 hours and 30 minutes for a 4 lb roast. The internal temperature should be 185-195 F for very tender meat.
  9. Remove the lid and allow to rest for 10-15 minutes. Shred the roast with a fork and serve with a side of vegetables. Spoon some of the cooking liquid over and top with fresh rosemary.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 30 mins
  • Cook Time: 4 hours, 15 mins
  • Cuisine: Global