Description
This Cider Braised Pot Roast with Crispy Sage Potatoes recipe combines tender slow-cooked beef chuck roast infused with apple cider and fresh herbs, paired perfectly with crispy, flavorful sage-roasted potatoes. The dish offers a comforting and delicious meal that is ideal for family dinners or special occasions, showcasing the harmonious blend of savory beef and sweet, aromatic cider flavors.
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: Pat the beef chuck roast dry with paper towels. Season it generously with kosher salt and black pepper, then sprinkle the flour evenly on all sides, pressing it lightly to coat.
- Sear the Beef: In a large heavy-bottomed pot or Dutch oven, melt 4 tablespoons of the salted butter over medium-high heat. Add the roast and brown it on all sides, about 4-5 minutes per side, to develop a rich crust. Remove the roast and set aside.
- Sauté Onions and Shallots: In the same pot, add the remaining 2 tablespoons of butter. Add the thinly sliced yellow onions and halved shallots. Cook over medium heat until they are softened and lightly caramelized, about 8-10 minutes.
- Deglaze and Add Liquids: 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 to combine.
- Braise the Roast: Return the seared beef roast into the pot, nestling it into the liquid and onions. Cover the pot with a tight-fitting lid and reduce the heat to low. Let it braise gently for about 3 hours (180 minutes), or until the meat is tender and easily shreddable.
- Prepare the Potatoes: While the roast is braising, preheat your oven to 425°F (220°C). Wash and dry the small potatoes, then cut any larger ones in half.
- Season and Roast Potatoes: Toss the potatoes in a bowl with the fresh sage leaves, garlic powder, flaky sea salt, and a bit of oil to coat. Spread them out in a single layer on a baking sheet and roast in the preheated oven for about 30-35 minutes, turning once halfway through, until they are golden brown and crispy on the outside.
- Serve: Once the roast is tender, remove it from the pot and let it rest for a few minutes before slicing or shredding. Serve the pot roast alongside the crispy sage potatoes, spooning some of the braising liquid and onions over the top for extra flavor.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during braising.
- Apple cider adds a subtle sweetness; substitute with more broth if unavailable but the flavor will be less complex.
- Beef chuck roast is ideal for slow braising due to its marbling and tenderness after long cooking.
- Ensure potatoes are spread out on the baking sheet to achieve maximum crispiness.
- This recipe yields 6 hearty servings, great for meal prepping or family dinners.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
