Description
A comforting pot roast braised in apple cider, served with golden crispy potatoes tossed in sage-infused butter. This cider braised pot roast recipe is perfect for a cozy dinner with rich flavors and a touch of autumn warmth.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups apple cider
- 1 cup beef broth
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 lbs baby potatoes, halved
- 4 tablespoons unsalted butter
- 1/4 cup fresh sage leaves
Instructions
- Preheat oven to 325°F (165°C). Pat the beef chuck roast dry and season all sides with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant. Pour in apple cider and beef broth, scraping up any browned bits.
- Return the roast to the pot. Cover and braise in the oven for 3 hours, or until the beef is fork-tender.
- While the roast cooks, boil the baby potatoes in salted water until just tender, about 10 minutes. Drain and pat dry.
- In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Add potatoes and sauté until golden and crispy.
- Serve the cider braised pot roast with the cider sauce and crispy sage butter potatoes.
Notes
- This cider braised pot roast tastes even better the next day.
- If using apple juice instead of cider, add a splash of vinegar or lemon juice.
- Potatoes reheat well on a baking sheet in the oven.
- Do not freeze the potatoes; they become mushy.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 32g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 0mg