Description
A hearty and flavorful cider braised pot roast cooked low and slow with onions and shallots, complemented by crispy sage potatoes smashed and roasted to golden perfection. This comforting dish combines tender beef with aromatic herbs and apple cider, creating a delicious main course perfect for family dinners.
Ingredients
Scale
Pot Roast
- 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
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
- Preheat the Oven: Set the oven to 325° F to prepare for slow roasting your pot roast and potatoes.
- Prepare and Sear the Roast: Season the beef chuck roast generously with kosher salt and black pepper. Rub the roast with flour to coat evenly. Heat a large oven-safe Dutch oven over high heat, add 1 tablespoon of butter, then the sliced onions. Cook the onions for about 5 minutes until softened. Add shallots and 1/2 cup apple cider, season with salt and pepper, and cook another 5 minutes until the onions turn lightly golden.
- Add Herbs, Roast, and Liquids: Stir in the fresh 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 2 cups of chicken broth or dry white wine into the pot.
- Add Potatoes and Roast Slowly: Arrange the small to medium potatoes around the roast in the Dutch oven. Cover with a lid and place in the oven. Roast for 2 1/2 to 3 hours until the meat and potatoes are very tender.
- Prepare Potatoes for Crisping: Increase oven temperature to 425° F. Remove the potatoes carefully from the pot and place them on a baking sheet. Using a fork or potato masher, gently smash each potato. Dot the potatoes with 5 tablespoons of butter, sprinkle garlic powder evenly, and add fresh sage leaves on top.
- Crisp the Potatoes: Roast the smashed potatoes in the oven for 20 to 25 minutes until crispy and golden. Spoon the melted butter and sage over the potatoes, then season with flaky sea salt to finish.
- Finish the Roast: Return the uncovered roast to the oven during the same time. Cook for 20 to 30 minutes more until the top is deeply caramelized. Add broth or wine if needed to keep the onions just barely covered.
- Serve: Plate the pot roast topped with the onions and gravy from the pan, sprinkle with sea salt, and serve the crispy sage potatoes on the side. Enjoy your comforting meal!
Notes
- For extra flavor, use dry white wine instead of chicken broth if preferred.
- If you don’t have apple butter, you can substitute with a mixture of apple jelly and a little mustard.
- Feel free to use Yukon gold or red potatoes for the crispy smashed potatoes.
- To ensure the roast is tender, check for fork-tenderness after 2 1/2 hours; you can cook up to 3 hours if needed.
- Use a Dutch oven with a tight-fitting lid for the best braising results.
- Season potatoes with flaky sea salt at the end to keep them crispy.
- This recipe can be adapted for a slow cooker by following the crockpot instructions for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 130 mg
