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Amazing Cider Braised Pot Roast with 1 Secret Ingredient

Cider Braised Pot Roast with Sage Butter Potatoes
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This recipe guides you to create a comforting pot roast. Beef slow-cooks in apple cider for a hint of autumnal sweetness. It becomes fork-tender, served with potatoes tossed in sage-infused butter. This hearty, aromatic roast feels like autumn on a plate.

Ingredients

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  • 3-4 pounds boneless beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cups apple cider
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds small new potatoes
  • 1/2 cup unsalted butter
  • 1/4 cup fresh sage leaves, chopped
  • Salt and pepper to taste for potatoes

Instructions

  1. Pat the beef roast dry with paper towels. Season it generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
  3. Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
  4. Pour in the apple cider and beef broth. Scrape up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  5. Return the seared roast to the pot. Add the rosemary sprigs and bay leaves.
  6. Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the roast is fork-tender.
  7. While the roast cooks, prepare the sage butter potatoes. Wash the potatoes thoroughly. You can leave the skins on for extra flavor and nutrients.
  8. In a large saucepan, melt the butter over medium heat. Add the chopped fresh sage leaves and cook for 1-2 minutes until fragrant.
  9. Add the potatoes to the saucepan with the sage butter. Toss to coat them evenly. Season with salt and pepper to taste.
  10. Cook the potatoes, stirring occasionally, until tender and lightly browned, about 15-20 minutes.
  11. Once the roast is done, remove it from the pot and let it rest on a cutting board for 10-15 minutes before shredding or slicing.
  12. Remove the bay leaves and rosemary sprigs from the braising liquid. You can skim off any excess fat from the surface of the liquid if desired. Serve the shredded or sliced roast with the braising liquid and the sage butter potatoes.

Notes

  • For a thicker gravy, you can make a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Whisk it into the simmering braising liquid after removing the roast, and cook until thickened.
  • Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This dish pairs well with a side of steamed green beans or a simple green salad.

Nutrition

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