Apple Cider Pot Roast with Potatoes
A warm, simple dish that fills the house with fall scents, this pot roast braises beef in cider and broth, making it tender and flavorful.
Ingredients
Main Ingredients
- 3 to 4 pounds beef chuck roast A good cut for braising.
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour For dusting the roast.
- 6 tablespoons salted butter, divided Used in multiple stages.
- 3 medium yellow onions, thinly sliced
- 4 shallots, halved
- 2 cups apple cider Provides flavor and moisture.
- 2 cups chicken broth or dry white wine
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons apple butter For added sweetness.
- 1 pound baby potatoes Cut in halves or quarters to roast.
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- Flaky sea salt For seasoning.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Pat the beef dry and rub with kosher salt, black pepper, and flour for a light coating.
Cooking
- Heat a large oven-safe Dutch oven over medium-high. Add 1 tablespoon butter and the sliced onions. Sauté for 5 minutes until they soften.
- Add halved shallots and 1/2 cup apple cider. Season with a pinch of salt and pepper, and cook for 5 more minutes until lightly golden.
- Stir in fresh thyme. Nestle the roast into the onions and spread apple butter over the roast.
- Pour in the remaining 1 1/2 cups cider and the chicken broth (or wine).
- Arrange baby potatoes around the roast. Cover the Dutch oven and bake for 2 1/2 to 3 hours until the roast is tender.
- When tender, raise oven to 425°F (220°C). Remove potatoes and place on a baking sheet. Cut potatoes in halves or quarters.
- Dot potatoes with 5 tablespoons butter, sprinkle with garlic powder, and scatter sage leaves. Roast for 20–25 minutes until golden and crispy.
- Drizzle melted butter and sage over potatoes and season with flaky sea salt.
- Return the roast to the oven, uncovered, and cook for 20–30 minutes to caramelize the top. Add extra broth if the onions look dry.
- Slice the roast and serve topped with the caramelized onions and gravy. Arrange the roasted sage butter potatoes on the side.
Notes
Pat the roast very dry for better browning. Use a heavy Dutch oven for even heat and good results. Taste the braising liquid before serving and adjust seasonings as needed.