Apple Cider Pot Roast with Potatoes

Why You’ll Love This Recipe

This pot roast offers a delightful twist on the classic comfort food. The apple cider and apple butter infuse the beef with a subtle sweetness, while fresh herbs add an aromatic depth. The slow-cooking process ensures the meat is tender and flavorful, and the accompanying potatoes absorb the rich juices, resulting in a satisfying, hearty meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 3 to 4-pound beef chuck roast

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 6 tablespoons salted butter, divided

• 3 medium yellow onions, thinly sliced

• 4 shallots, halved

• 2 cups apple cider

• 2 cups chicken broth (or dry white wine)

• 2 tablespoons fresh thyme, chopped

• 2 tablespoons apple butter

• 1 pound baby potatoes

• ¼ cup fresh sage leaves

• 1 teaspoon garlic powder

• Flaky sea salt

Directions

1. Preheat the Oven: Preheat your oven to 325°F (165°C).

2. Season the Roast: Pat the beef chuck roast dry and rub it with kosher salt, black pepper, and flour to create a light coating.

3. Cook the Onions and Shallots: Heat a large oven-safe Dutch oven over medium-high heat. Add 1 tablespoon of butter, then add the sliced onions. Sauté the onions for about 5 minutes until they start to soften. Add the halved shallots and pour in ½ cup of apple cider. Season with a pinch of salt and pepper, and cook for another 5 minutes until the onions turn a light golden color.

4. Add the Roast and Apple Butter: Stir in the fresh thyme, then nestle the seasoned roast into the bed of onions and shallots. Spread the apple butter evenly over the top of the roast. Pour the remaining 1 ½ cups of apple cider and chicken broth (or wine) into the pot.

5. Add Potatoes and Begin Roasting: Arrange the baby potatoes around the roast. Cover the Dutch oven with its lid and place it in the preheated oven. Let it cook for 2 ½ to 3 hours, or until the roast becomes tender.

6. Crisp the Potatoes: Once the roast is tender, remove the potatoes from the Dutch oven and place them on a baking sheet. Increase the oven temperature to 425°F (220°C). Slice the potatoes and top them with the remaining butter, fresh sage leaves, garlic powder, and flaky sea salt. Roast in the oven for about 15-20 minutes, or until golden and crispy.

7. Serve: Slice the pot roast and serve with the crispy potatoes, spooning the flavorful juices over the top.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 2 hours 45 minutes

Variations

• Slow Cooker Method: After searing the roast and sautéing the onions and shallots, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.

• Additional Vegetables: Add carrots, parsnips, or turnips along with the potatoes for a more robust vegetable medley.

• Spice It Up: Incorporate a pinch of red pepper flakes or a dash of cayenne pepper for a subtle heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in a covered dish in the oven at 325°F (165°C) until warmed through, or microwave individual portions.

• Freezing: Freeze the cooled pot roast and potatoes in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

How can I make the gravy thicker?

After removing the roast and vegetables, bring the cooking liquid to a simmer on the stovetop. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, then whisk it into the simmering liquid until it thickens.

Can I use apple juice instead of apple cider?

Yes, but apple cider provides a deeper, more robust flavor. If using apple juice, consider adding a splash of apple cider vinegar to enhance the tanginess.

What cut of beef is best for this recipe?

A beef chuck roast is ideal due to its marbling, which renders during slow cooking, resulting in tender, flavorful meat.

Can I prepare this dish ahead of time?

Absolutely. Prepare the roast up to the point of roasting, then refrigerate. When ready to cook, bring it to room temperature and proceed with roasting.

What sides pair well with this pot roast?

In addition to the crispy potatoes, consider serving with roasted carrots, green beans, or a fresh salad to balance the richness of the dish.

Is it necessary to sear the roast before roasting?

Searing the roast develops a flavorful crust and enhances the overall taste of the dish. While not mandatory, it's highly recommended.

Can I use dried herbs instead of fresh?

Yes, substitute 1 teaspoon of dried thyme for 1 tablespoon of fresh thyme. Adjust to taste.

How do I ensure the potatoes are crispy?

After roasting, remove the potatoes and roast them separately at a higher temperature with butter and seasonings to achieve a crispy exterior.

Can I add other root vegetables?

Certainly. Carrots, parsnips, and turnips make excellent additions and will absorb the flavorful juices during cooking.

What type of apple cider should I use?

Opt for a high-quality, unsweetened apple cider to avoid an overly sweet dish.

Conclusion

This Apple Cider Pot Roast with Potatoes is a delightful fusion of savory and sweet flavors, perfect for fall and winter meals. The tender beef, infused with apple cider and herbs, paired with crispy potatoes, creates a hearty, satisfying dish that's sure to become a family favorite.

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This Apple Cider Pot Roast with Potatoes is a comforting fall-inspired dish featuring tender beef chuck roast slow-cooked with apple cider, herbs, and served with golden crispy potatoes.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

3 to 4-pound beef chuck roast

2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons all-purpose flour

6 tablespoons salted butter, divided

3 medium yellow onions, thinly sliced

4 shallots, halved

2 cups apple cider

2 cups chicken broth (or dry white wine)

2 tablespoons fresh thyme, chopped

2 tablespoons apple butter

1 pound baby potatoes

¼ cup fresh sage leaves

1 teaspoon garlic powder

Flaky sea salt, to taste

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Instructions

1. Preheat the oven to 325°F (165°C).
2. Pat the beef chuck roast dry and rub with salt, pepper, and flour.
3. Heat 1 tablespoon of butter in a large oven-safe Dutch oven over medium-high heat. Sauté onions for 5 minutes.
4. Add shallots and ½ cup apple cider. Season with salt and pepper. Cook 5 more minutes until golden.
5. Stir in thyme, nestle roast into the onions, and spread apple butter over the roast.
6. Pour in remaining apple cider and chicken broth (or wine).
7. Arrange baby potatoes around the roast. Cover and roast in the oven for 2 ½ to 3 hours.
8. Remove potatoes once roast is tender. Place on baking sheet.
9. Increase oven to 425°F (220°C). Slice potatoes, top with remaining butter, sage, garlic powder, and flaky salt. Roast for 15-20 minutes until crispy.
10. Slice roast and serve with crispy potatoes and spoon juices over the top.

Notes

• Use high-quality unsweetened apple cider for best flavor.
• Carrots, parsnips, or turnips can be added with the potatoes.
• To thicken gravy, use a cornstarch slurry after cooking.
• Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
• Searing the roast is recommended for added flavor.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 580
• Sugar: 9g
• Sodium: 870mg
• Fat: 33g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 39g
• Cholesterol: 140mg