Cider Braised Roast

Cider Braised Pot Roast: The time-honored classic we all love combined with cozy flavors we love to lean in to. We used beef, potatoes, and apples to create the ultimate cozy dinner. Although it sounds fancy, it is so simple to pull together. Add this to your upcoming meal plan and savor this warm meal during the remainder of the season!

Ingredients

1 3-4 pound beef chuck roast
Kosher salt & black pepper
flour
6 Tbsp salted butter, divided
3 yellow onions, thinly sliced
4 shallots, halved
2 cups apple cider, divided
2 cups chicken broth or white wine
1 Tbsp dried thyme (2 Tbsp if using fresh)
2 Tbsp apple butter
1 pound small potatoes
1/4 cup fresh sage leaves
1 tsp garlic powder
Flaky kosher or sea salt

Directions:

Preheat the oven to 325° F
Season the roast with salt and pepper, then rub with flour to coat
Heat a large oven-safe Dutch Oven over high heat. Add 1 tablespoon butter and the onions, cook for 5 minutes, until softened
Add the shallots and a 1/2 cup apple cider, season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden.
Add the thyme, and rest the roast into the onions
Slather the top of the roast with apple butter
Add the remaining 1 1/2 cups of cider and the wine or chicken broth and arrange the potatoes around the roast
Cover and roast for 2 1/2 to 3 hours or until tender
Crank the heat on the oven to 425° F and remove the potatoes, placing them on a baking sheet
Using the back of a fork or a potato masher, smash each potato. Arrange 5 tablespoons of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage
Roast until the potatoes are crispy, 20-25 minutes
Spoon the butter and sage over the potatoes; season with sea salt
During the same time, return the roast, uncovered, to the oven. Cook 20-30 minutes, until deeply caramelized on top. If needed add broth/wine to keep the onions just barely covered.
- Serve the pot roast topped with sea salt, gravy, and onions and potatoes on the side.
Enojy!