Apple Cider Pot Roast
A flavorful and comforting pot roast made with apple cider and tender beef.
Equipment
- Dutch oven Oven-safe pot for roasting.
Ingredients
Main Ingredients
- 1 each beef chuck roast
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons flour
- 6 tablespoons salted butter
- 3 each yellow onions thinly sliced
- 4 each shallots halved
- 2 cups apple cider
- 2 cups chicken broth or dry white wine
- 2 tablespoons chopped fresh thyme
- 2 tablespoons apple butter
- 1 pound small to medium potatoes
- 1 quarter cup fresh sage leaves
- 1 teaspoon garlic powder
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef roast generously with kosher salt and black pepper, then coat it with flour.
- In a large oven-safe Dutch Oven over high heat, melt 1 tablespoon of butter.
- Add the sliced onions and cook for about 5 minutes until softened.
- Add the shallots, 1/2 cup of apple cider, salt, and pepper.
- Cook for another 5 minutes until the onions are lightly golden.
- Add chopped thyme, then place the roast on top of the onions.
- Spread apple butter on the roast.
- Pour in the remaining cider and chicken broth or wine.
- Arrange the potatoes around the roast.
- Cover and roast for 2 1/2 to 3 hours until the roast is very tender.
- Increase the oven temperature to 425°F (220°C).
- Carefully remove the potatoes and place them on a baking sheet.
- Smash each potato gently with a fork or masher.
- Top each potato with 5 tablespoons of butter, garlic powder, and sage.
- Roast for 20-25 minutes until crispy.
- Return the pot roast, uncovered, to the oven.
- Cook for an additional 20-30 minutes until caramelized on top.
- Serve the pot roast with a sprinkle of flaky sea salt, ensuring you get some gravy and onions on top.
Notes
You can add carrots or other root vegetables to the roast for extra flavor and variety.