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Cider Braised Pot Roast

Cider Braised Pot Roast: 1 Heavenly Comfort Meal

  • Author: basmer1517
  • Total Time: 205 minutes
  • Yield: 6 servings 1x
  • Diet: None

Description

This recipe features a tender beef chuck roast slow-cooked in apple cider and white wine, creating a rich, savory braising liquid. It’s served with crispy smashed potatoes seasoned with garlic and fresh sage, offering a comforting and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 1 3-4 lb beef chuck roast
  • Kosher salt and black pepper, to taste
  • 2 tbsp flour
  • 6 tbsp salted butter, divided
  • 3 yellow onions, thinly sliced
  • 4 shallots, halved
  • 2 cups apple cider
  • 2 cups chicken broth or dry white wine
  • 2 tbsp chopped fresh thyme
  • 2 tbsp apple butter
  • 1 lb small to medium potatoes
  • ¼ cup fresh sage leaves
  • 1 tsp garlic powder
  • Flaky sea salt, to taste
  • 5 tbsp salted butter (for roasting potatoes)

Instructions

  1. Preheat your oven to 325°F. Season the beef chuck roast generously with kosher salt and black pepper, then rub it evenly with flour.
  2. Heat a large, oven-safe Dutch oven over high heat. Add 1 tablespoon of salted butter and sauté the thinly sliced yellow onions for about 5 minutes until softened. Add the halved shallots and ½ cup of apple cider, then season with salt and pepper. Continue cooking for an additional 5 minutes until the onions develop a very light golden color.
  3. Stir in the chopped fresh thyme, nestle the seasoned roast into the onion and shallot mixture, and spread apple butter over the top of the roast. Pour in the remaining 1 ½ cups of apple cider and 2 cups of chicken broth or dry white wine around the roast.
  4. Arrange the small to medium potatoes around the roast in the Dutch oven. Cover with the lid and place in the preheated oven to roast for 2 ½ to 3 hours, or until the roast is very tender and the potatoes are cooked through.
  5. Increase the oven temperature to 425°F. Remove the potatoes from the Dutch oven and place them on a baking sheet. Gently smash each potato. Dot 5 tablespoons of salted butter over the smashed potatoes, sprinkle evenly with garlic powder, and scatter fresh sage leaves on top.
  6. Roast the potatoes in the hot oven for 20-25 minutes until crispy and golden. Spoon the melted butter and sage leaves over the potatoes once they come out, then season with flaky sea salt.
  7. While the potatoes roast, return the uncovered pot roast to the oven and continue cooking for 20-30 minutes until the top is deeply caramelized. Add a splash of broth or wine if the onions look dry.
  8. Slice the pot roast and serve topped with sea salt, the rich braising gravy, and caramelized onions. Plate the crispy sage potatoes on the side.

Notes

  • For a crockpot adaptation, layer ingredients in the crockpot and cook on low for 5-6 hours or high for 3-4 hours.
  • The crispy smashed potatoes are roasted separately for optimal crispiness.
  • Use dry white wine or chicken broth for varied flavor depth.
  • Generously season the roast and potatoes for enhanced flavor.
  • Leftovers reheat well.
  • Prep Time: 25 minutes
  • Cook Time: 180 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

Keywords: Cider Braised Pot Roast, Apple Cider Pot Roast, Braised Pork Roast, Beef Pot Roast, Slow Cooker Pot Roast, Dutch Oven Pot Roast, Tender Pot Roast, Easy Pot Roast Recipe

Find it online: https://www.recipesmollybaz.com/cider-braised-pot-roast/