Description

This Cider Braised Pot Roast with Crispy Sage Butter Potatoes is a comforting and flavorful meal perfect for cozy dinners. The beef chuck roast is slowly braised in a savory apple cider and onion mixture until tender and caramelized, while small potatoes are roasted crispy with fragrant sage butter for a delicious side. This recipe offers a rich, hearty dish that combines fall flavors with tender meat and crisp potatoes, ideal for family gatherings or special occasions.

Ingredients

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For the Pot Roast

1 3-4 pound beef chuck roast
Kosher salt and black pepper, to taste
2 tablespoons flour
6 tablespoons salted butter, divided
3 yellow onions, thinly sliced
4 shallots, halved
2 cups apple cider
2 cups chicken broth or dry white wine
2 tablespoons chopped fresh thyme
2 tablespoons apple butter

For the Crispy Sage Butter Potatoes

1 pound small to medium potatoes
1/4 cup fresh sage leaves
1 teaspoon garlic powder
Flaky sea salt, to taste

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Instructions

Preheat Oven: Preheat your oven to 325° F to prepare for braising the pot roast and cooking the potatoes.
Prepare Pot Roast: Season the beef chuck roast generously with kosher salt and black pepper. Rub the roast with flour to coat evenly. Heat a large oven-safe Dutch oven over high heat and add 1 tablespoon of butter. Add the sliced onions and cook for about 5 minutes until softened, then add the shallots and 1/2 cup apple cider. Season with salt and pepper, cooking an additional 5 minutes until onions turn lightly golden. Stir in the chopped thyme. Nestle the roast into the onions and spread the apple butter on top. Pour in the remaining 1 1/2 cups apple cider and the chicken broth or dry white wine.
Add Potatoes and Braise: Arrange the small to medium potatoes around the roast inside the Dutch oven. Cover with the lid and place in the preheated oven to roast for 2 1/2 to 3 hours, or until the roast and potatoes are very tender.
Prepare Crispy Sage Butter Potatoes: Increase oven temperature to 425° F. Remove the potatoes from the Dutch oven and transfer to a baking sheet. Using the back of a fork or a potato masher, gently smash each potato flat. Dot with 5 tablespoons of butter, sprinkle with garlic powder, and scatter the fresh sage leaves on top. Roast in the oven for 20 to 25 minutes until the potatoes become crispy. Spoon the melted sage butter over the potatoes and season with flaky sea salt.
Finish Braised Roast: While the potatoes roast, return the uncovered pot roast to the oven at 425° F. Cook for an additional 20 to 30 minutes until the top develops a deeply caramelized crust. If needed, add additional chicken broth or wine to maintain some liquid and keep the onions from drying out.
Serve: Plate the braised pot roast topped with sea salt, pan gravy, and caramelized onions. Serve the crispy sage butter potatoes on the side for a complete, satisfying meal. Enjoy!

Notes

For a quicker version, this recipe can also be made in a crockpot using the same seasoning and layering method, cooking on low for 5-6 hours or high for 3-4 hours before finishing the potatoes in the oven.
Choosing small, uniform potatoes helps achieve even cooking and crispiness when roasting.
You can substitute chicken broth with dry white wine or a combination for varied flavor profiles.
Be sure to baste the roast with pan juices occasionally to keep the meat moist and flavorful during braising.
Fresh thyme and sage add wonderful herbal notes that complement the cider’s sweetness.

Nutrition

Serving Size: 1 serving (including roast and potatoes)
Calories: 550 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 110 mg