Cider Braised Pot Roast with Crispy Sage Butter Potatoes Delight

Enjoy this Cider Braised Pot Roast with Crispy Sage Butter Potatoes for a comforting and hearty family meal.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 720

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pot Roast

3-4 pounds Beef Chuck Roast Use a cut for optimal tenderness during slow cooking.
to taste Kosher Salt Season generously.
to taste Black Pepper Season generously.
1/4 cup Flour Can substitute with gluten-free flour if needed.
1 tablespoon Salted Butter For sautéing onions and for roasting potatoes.
2 Yellow Onions Slice thinly for even cooking.
2 Shallots Can be replaced with more onions if unavailable.
2 cups Apple Cider Essential for the flavor profile.
2 cups Chicken Broth or Dry White Wine Use broth for richness or wine for acidity.
1 tablespoon Fresh Thyme Substitute with 1/3 the amount of dried thyme if needed.
1/2 cup Apple Butter A must for this dish.

For the Potatoes

2 pounds Small to Medium Potatoes (Yukon Gold) Choose waxy potatoes for the best texture.
1/4 cup Fresh Sage Leaves Substitute sparingly with dried sage if necessary.
1 teaspoon Garlic Powder Optional but recommended.
to taste Flaky Sea Salt For finishing.

Equipment

Dutch oven
Baking sheet
meat thermometer

Method

Cooking Steps

Preheat your oven to 325°F (163°C). Gather your ingredients.
Season the beef chuck roast with kosher salt and black pepper, then dust with flour.
Melt 1 tablespoon of salted butter in a Dutch oven and sauté onions for 5 minutes. Add shallots, cider, and season with salt and pepper.
Create a bed of sautéed onions in the Dutch oven, place roast on top, spread apple butter, and pour cider and broth over the roast.
Surround the roast with potatoes, cover the pot, and roast for 2.5 to 3 hours.
Increase oven temperature to 425°F (218°C), remove potatoes, smash them, toss with butter, garlic powder, and sage; roast separately for 20-25 minutes.
Remove pot roast cover and return it to the oven for an additional 20-30 minutes.
Plate the pot roast with potatoes, adding onions and gravy over the roast.

Nutrition

Serving: 1plateCalories: 720kcalCarbohydrates: 50gProtein: 80gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 12gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 20mg

Notes

Serve with a fresh salad for a balanced meal. Explore complementary recipes as desired.

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