Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting, flavorful meal featuring a tender beef chuck roast slow-cooked in apple cider, wine, and aromatic herbs. The roast is accompanied by golden, crispy smashed potatoes seasoned with fresh sage and garlic, making a perfect hearty dinner.
Ingredients
Scale
Beef and Braising Liquid
- 1 3-4 pound beef chuck roast
- Kosher salt and black pepper, to taste
- 2 tablespoons flour
- 6 tablespoons salted butter, divided
- 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
Potatoes and Seasoning
- 1 pound small to medium potatoes
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- Flaky sea salt, to taste
Instructions
- Preheat and Prepare: Preheat the oven to 325°F. Season the beef chuck roast generously with kosher salt and black pepper, then rub all over with flour to create a light coating.
- Sauté Onions and Shallots: Heat a large oven-safe Dutch oven over high heat. Add 1 tablespoon of butter and the sliced onions, cooking for about 5 minutes until softened. Add the shallots and 1/2 cup apple cider, season with salt and pepper, and cook for another 5 minutes until onions turn lightly golden.
- Add Herbs and Roast: Stir in chopped fresh thyme, nestle the roast into the onions, and spread apple butter over the top of the roast. Pour in the remaining 1 1/2 cups apple cider and the chicken broth or dry white wine.
- Arrange Potatoes and Braise: Place the small to medium potatoes around the roast in the Dutch oven. Cover with a lid and roast in the oven for 2 1/2 to 3 hours, or until the roast and potatoes are very tender.
- Crisp the Potatoes: Increase the oven temperature to 425°F. Remove potatoes from the Dutch oven and place on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato flat. Dot 5 tablespoons of butter over the potatoes, sprinkle with garlic powder, and scatter fresh sage leaves on top. Roast for 20-25 minutes until the potatoes become crispy and golden. Spoon melted butter and sage over the potatoes, finishing with flaky sea salt.
- Finish the Roast: While potatoes roast, return the Dutch oven with the roast (uncovered) to the oven for 20-30 minutes to deepen caramelization on top. Add extra broth or wine if needed to keep the onions just barely covered.
- Serve: Plate the pot roast topped with sea salt, savory gravy, and onions. Serve the crispy sage potatoes on the side for a hearty, comforting meal. Enjoy!
Notes
- The recipe offers two cooking methods: oven braising and crockpot slow cooking.
- For the crockpot method, cook the roast and potatoes on low for 5-6 hours or on high for 3-4 hours before crisping potatoes in the oven.
- Use small to medium potatoes for better crisping and smashing results.
- You can substitute dry white wine with additional chicken broth if preferred.
- Adjust seasoning with salt and pepper according to taste before serving.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 480
- Sugar: 8g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.4g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
