Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting, slow-cooked meal that combines tender beef chuck roast braised in apple cider and savory aromatics with crispy, herb-infused potatoes. The rich flavors of apple cider, fresh thyme, and sage bring a unique twist to a classic pot roast, perfect for a cozy family dinner.
Ingredients
Scale
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
- 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 Potatoes
- 1 pound small to medium potatoes
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- Flaky sea salt, to taste
Instructions
- Prepare the Roast: Season the beef chuck roast generously with kosher salt and black pepper. Lightly dust the roast with flour, shaking off any excess to ensure even browning later.
- Sear the Roast: In a large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons of the salted butter over medium-high heat. Add the roast and sear on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.
- Sauté Aromatics: In the same pot, add the remaining 3 tablespoons of butter. Add the thinly sliced yellow onions and halved shallots. Cook over medium heat until softened and beginning to caramelize, about 8-10 minutes.
- Deglaze and Build the Braising Liquid: Pour in the apple cider to deglaze the pot, scraping up any browned bits from the bottom. Add the chicken broth or dry white wine, chopped fresh thyme, and apple butter. Stir well to combine and bring the mixture to a gentle simmer.
- Braise the Roast: Return the seared roast to the pot, nestling it into the liquid. Cover the pot with a tight-fitting lid and reduce heat to low. Let the roast braise gently for about 3 hours (180 minutes), or until it is fork-tender and easily shredded.
- Prepare Crispy Sage Potatoes: While the roast is braising, rinse and dry the small to medium potatoes. Cut larger potatoes in halves or quarters to ensure even cooking. Heat a large skillet over medium heat and add a generous amount of butter or oil. Add the potatoes, garlic powder, and fresh sage leaves. Cook, stirring occasionally, until the potatoes are golden brown and crispy on the outside and tender inside, about 25-30 minutes. Season with flaky sea salt to taste.
- Finish and Serve: Once the roast is tender, remove it from the pot and let it rest briefly. Skim any excess fat from the braising liquid and, if desired, reduce it over medium heat to thicken slightly into a sauce. Serve the sliced or shredded pot roast with the crispy sage potatoes on the side, drizzling some of the braising sauce over the meat. Enjoy your comforting meal!
Notes
- For enhanced flavor, you can marinate the beef roast with salt and pepper a few hours ahead or overnight.
- If you prefer a thicker gravy, mix a slurry of flour or cornstarch with water and simmer the braising liquid before serving.
- Leftover pot roast can be shredded and used in sandwiches or tacos.
- Use firm potatoes like Yukon Gold or red potatoes for best crispy results.
- The recipe works well with either chicken broth or dry white wine, depending on preference and availability.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 75 mg
