Cider Braised Pot Roast with Crispy Sage Potatoes Recipe

If you’re craving something hearty and uniquely flavorful, you’re in the right place. I want to share my absolute favorite Cider Braised Pot Roast with Crispy Sage Potatoes Recipe that’s become a staple in my kitchen — especially when the weather starts to cool down. The combination of tender, fall-apart beef bathed in apple cider goodness, paired with golden crispy sage potatoes, totally hits the comfort food jackpot. Stick with me, and I’ll walk you through how to nail this delicious meal that my family absolutely goes crazy for.

this …

Ingredients You’ll Need

Everything here works together to create layers of flavor and texture—from the cider’s subtle sweetness to the fresh sage’s earthiness. And a little tip: buy fresh herbs and good-quality cider for the best taste. Ready? Let’s break it down.

• Beef chuck roast: Choose a 3-4 pound cut with some marbling; this fat breaks down during cooking and keeps the meat tender.
• Kosher salt and black pepper: Season generously to build flavor right from the start.
• Flour: For dusting the roast—helps develop that beautiful crust when searing.
• Salted butter: Adds richness to both the braise and the crispy potatoes.
• Yellow onions: Thinly sliced to melt down and bring sweetness to the braise.
• Shallots: Their delicate flavor complements the onions perfectly.
• Apple cider: The star of the braising liquid—adds a subtle fruity acidity that balances the beef.
• Chicken broth or dry white wine: I usually go with broth for a savory depth, but wine adds lovely complexity too.
• Fresh thyme: Infuses the dish with herbal brightness.
• Apple butter: Just a touch to amp up the apple notes and add a hint of sweetness.
• Small to medium potatoes: Choose Yukon Gold or fingerlings for great texture and flavor.
• Fresh sage leaves: Crispy and fragrant—key to those irresistible potatoes.
• Garlic powder: A sprinkle adds savory depth to the potatoes without overpowering.
• Flaky sea salt: For finishing the potatoes—makes all the difference in crunch and flavor.

Variations

I love tweaking this recipe depending on the season or mood. Feel free to swap or add your favorites; it’s super adaptable!

• Red wine substitution: When I’m out of cider, I use full-bodied red wine instead for a deeper, richer flavor—still fantastic!
• Vegetarian twist: Swap beef for a hearty mushroom medley and use vegetable broth for a meat-free version that still satisfies.
• Herb swaps: Try rosemary or parsley if sage isn’t your thing, they bring their own lovely aroma to the potatoes.
• Add root vegetables: Carrots and parsnips go perfectly in the braise if you want extra veggies.

How to Make Cider Braised Pot Roast with Crispy Sage Potatoes Recipe

Step 1: Season and Sear Your Beef to Perfection

Start by patting your beef chuck roast dry—that’s key for a good sear. Season it generously with kosher salt and freshly cracked black pepper, then dust it lightly with flour. Heat 3 tablespoons of butter in a large heavy-bottomed pot over medium-high heat until foaming. Place the roast in and cook it undisturbed for about 5-6 minutes per side, until you get a rich, caramelized crust. This step locks in juices and builds amazing flavor, so don’t rush it!

Step 2: Layer Onions, Shallots and Deglaze with Cider

Once your beef is browned, remove it and set aside. Lower the heat to medium, add the remaining butter, then toss in the sliced onions and halved shallots. Cook, stirring occasionally, until soft and fragrant—this usually takes about 8-10 minutes. Now, pour in the apple cider to deglaze the pot, scraping up all the golden bits from the bottom as that’s pure flavor magic happening right there!

Step 3: Add Broth, Herbs, and Apple Butter — Then Braise!

Return the seared roast to the pot and add chicken broth or your choice of dry white wine, fresh thyme, and apple butter. Bring everything to a gentle simmer, then cover and transfer your pot to a preheated 300°F oven. Let it braise low and slow for about 3 hours, turning the roast once halfway so it cooks evenly. This slow braising is what transforms the beef into tender, flavorful goodness.

Step 4: Prepare Crispy Sage Potatoes as the Roast Cooks

While your roast is doing its thing, parboil your potatoes for about 8 minutes so they’re just tender but still firm. Drain and toss them with butter, garlic powder, and fresh sage leaves. Then roast them in a separate pan at 400°F for about 30-40 minutes, stirring occasionally, until they’re crisp and golden around the edges. Sprinkle flaky sea salt on top right before serving for that perfect pop of texture.

Step 5: Serve and Enjoy the Fruits of Your Labor

Carefully slice or shred the pot roast—it should be so tender it almost falls apart—and plate with those irresistible crispy sage potatoes. Spoon some of the braising liquid and softened onions over the beef for a luscious finish. Trust me, everyone will ask for seconds!

How to Serve Cider Braised Pot Roast with Crispy Sage Potatoes Recipe

Garnishes

I like to add a few fresh thyme sprigs or a few extra crispy sage leaves on top for an inviting aroma and pretty presentation. A little sprinkle of flaky sea salt right before serving gives the potatoes that satisfying crunch I’m obsessed with.

Side Dishes

Since this meal is so filling and flavorful, I usually keep sides simple—think a crisp green salad dressed with lemon vinaigrette or some roasted Brussels sprouts. But steamed green beans or sautéed garlic kale also pair beautifully to freshen things up.

Creative Ways to Present

For special occasions, I’ve served the braised pot roast on a wooden cutting board with the crispy sage potatoes arranged around it, letting guests serve themselves family-style. Adding a few whole roasted shallots and colorful herbs on the board makes everything look rustic and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they keep beautifully for up to 4 days. The flavors even deepen overnight, making the second-day meal just as good—if not better!

Freezing

If you want to freeze, separate the roast from the potatoes. The beef freezes well in its braising liquid for up to 3 months, but the potatoes lose crispness—so keep them fresh for best texture.

Reheating

To reheat, warm the pot roast gently on the stovetop in its sauce over low heat. For the potatoes, I pop them under the broiler just a couple of minutes to bring back some of that crispiness—works like magic every time.

FAQs

Final Thoughts

If you’re anything like me, you’ll appreciate how effortlessly this Cider Braised Pot Roast with Crispy Sage Potatoes Recipe turns simple ingredients into an unforgettable meal. It’s warming, full of comforting flavors, and perfect for slowing down and savoring good food with the people you love. I can’t recommend giving it a try enough—you might just find yourself making this one over and over. Trust me, your kitchen (and your appetite) will thank you!

Print