Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful dish featuring a tender beef chuck roast slow-cooked in apple cider, chicken broth, fresh thyme, and apple butter. Accompanied by golden, smashed potatoes infused with sage and garlic, this recipe balances rich, savory flavors with crispy textures, perfect for a cozy family dinner.
Ingredients
Scale
Meat and Seasoning
- 1 3-4 pound beef chuck roast
- kosher salt and black pepper to taste
- 2 tablespoons flour
- 6 tablespoons salted butter, divided
Vegetables and Herbs
- 3 yellow onions, thinly sliced
- 4 shallots, halved
- 2 tablespoons chopped fresh thyme
- 1 pound small to medium potatoes
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- flaky sea salt to taste
Liquids and Others
- 2 cups apple cider
- 2 cups chicken broth or dry white wine
- 2 tablespoons apple butter
Instructions
- Preheat the Oven: Preheat your oven to 325° F to prepare for the braising process, ensuring a gentle cook for tender meat.
- Prepare and Sear the Roast: Season the beef chuck roast well with salt and pepper, then rub it evenly with flour. Heat a large oven-safe Dutch oven over high heat, add 1 tablespoon of butter and the sliced onions, cooking for 5 minutes until softened. Add the shallots and 1/2 cup of apple cider, season with salt and pepper, and cook for another 5 minutes until onions are lightly golden.
- Add Herbs and Roast: Stir in chopped thyme, nestle the roast into the onion mixture, and spread apple butter on top of the roast. Pour the remaining 1 1/2 cups of apple cider and the chicken broth or wine over the roast and onions. Arrange the potatoes around the roast in the Dutch oven.
- Braise the Roast: Cover the Dutch oven and place it in the oven. Roast for 2 1/2 to 3 hours until the roast and potatoes are very tender.
- Prepare Crispy Sage Potatoes: Increase the oven temperature to 425° F. Remove the potatoes from the Dutch oven and place them on a baking sheet. Using a fork or potato masher, gently smash each potato. Dot 5 tablespoons of butter evenly over the potatoes, sprinkle with garlic powder, and scatter fresh sage leaves on top. Roast in the oven for 20-25 minutes until the potatoes are crispy and golden. Spoon melted butter and sage over the potatoes and season with flaky sea salt.
- Finish Braising the Roast: During the potato roasting, return the uncovered pot roast to the oven and cook for an additional 20-30 minutes until the top is deeply caramelized. If the onions dry out, add some broth or wine to keep them just barely covered.
- Serve: Remove the roast from the oven, sprinkle with sea salt, and serve topped with the onion gravy. Serve the crispy sage potatoes alongside. Enjoy this hearty, comforting meal!
Notes
- Use a sturdy oven-safe Dutch oven for best braising results.
- For a richer flavor, choose dry white wine instead of chicken broth.
- Smashing the potatoes allows them to absorb flavors and crisp better during roasting.
- If you prefer, you can use the crockpot method for convenience, adjusting cooking times accordingly.
- Fresh sage is key for aroma; if unavailable, substitute with dried sage but use less.
- Use flaky sea salt for finishing to add a nice texture and burst of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
