Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful slow-cooked meal perfect for cozy dinners. The beef chuck roast is tenderly braised in a savory apple cider mixture infused with fresh thyme and apple butter, while crispy sage potatoes on the side add a delightful texture and herbal aroma.
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 Pot Roast: Season the beef chuck roast generously with kosher salt and black pepper, then lightly dredge it in flour to help create a beautiful crust during searing.
- Sear the Roast: In a large heavy-bottom pot or Dutch oven, melt 4 tablespoons of the salted butter over medium-high heat. Once hot, sear the roast on all sides until browned and caramelized. Remove the roast and set aside.
- Sauté Aromatics: Add the remaining 2 tablespoons of butter to the pot. Sauté the yellow onions and shallots until they begin to caramelize and soften, about 8-10 minutes.
- Deglaze and Add Liquids: Pour in the apple cider and chicken broth or white wine, scraping up any browned bits from the bottom of the pot. Stir in the chopped fresh thyme and apple butter until well combined.
- Braise the Roast: Return the seared roast to the pot. Cover with a lid and braise in a preheated oven at 300°F (150°C) or on low stovetop heat for 3 hours, or until the meat is fork-tender.
- Prepare Potatoes: While the roast cooks, scrub and halve the potatoes if needed. In a skillet over medium heat, melt a little butter or oil and add the sage leaves to infuse flavor. Then add the potatoes, garlic powder, and flaky sea salt. Cook, stirring occasionally, until potatoes are golden and crispy on the outside and tender inside, about 25-30 minutes.
- Finish and Serve: Once the roast is tender, remove from heat and let it rest for 10 minutes before slicing. Serve slices alongside the crispy sage potatoes, spooning some of the braising liquid and caramelized onions over the top for extra flavor.
Notes
- For best results, use a heavy pot like a Dutch oven to ensure even heat distribution during braising.
- Apple cider and apple butter add a wonderful subtle sweetness balancing the savory roast.
- You can substitute the chicken broth with dry white wine for a slightly different depth of flavor.
- The crispy sage potatoes can be prepared in advance and reheated, but are best served fresh and crispy.
- This recipe is perfect for making ahead as flavors intensify overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
