Description

This delicious Cider Braised Pot Roast with Crispy Sage Butter Potatoes features a tender 3-4 pound beef chuck roast slow-cooked to perfection with onions, shallots, apple cider, and fresh thyme. The roast is glazed with apple butter for a subtle sweetness and served alongside perfectly crispy sage-infused smashed potatoes. Ideal for cozy family dinners, this recipe offers comforting fall flavors and easy preparation using either an oven or a crockpot.

Ingredients

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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, 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

For the Crispy Sage Butter Potatoes

1 pound small to medium potatoes
1/4 cup fresh sage leaves
1 teaspoon garlic powder
Flaky sea salt, to taste
5 tablespoons butter (from the reserved butter)

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Instructions

Preheat Oven: Set your oven to 325° F to prepare for slow roasting the pot roast.
Prepare Roast and Vegetables: Season the beef chuck roast generously with kosher salt and black pepper. Rub 2 tablespoons flour evenly over the roast. Heat a large oven-safe Dutch oven over high heat and melt 1 tablespoon butter. Add the thinly sliced onions and cook for 5 minutes until softened. Add the halved shallots and 1/2 cup of apple cider, seasoning with salt and pepper. Continue cooking for an additional 5 minutes until onions turn lightly golden. Stir in the chopped fresh thyme.
Braise the Roast: Nestle the seasoned and floured roast into the onion mixture inside the Dutch oven. Slather the top of the roast with 2 tablespoons apple butter. Pour in the remaining 1 1/2 cups of apple cider and 2 cups chicken broth or dry white wine. Arrange the small to medium potatoes around the roast. Cover with the Dutch oven lid and place in the oven, roasting for 2 1/2 to 3 hours, or until the roast and potatoes are very tender.
Prepare Crispy Sage Butter Potatoes: Once braising is complete, increase oven temperature to 425° F. Remove the potatoes from the oven and place them on a baking sheet. Using a fork or potato masher, gently smash each potato to flatten slightly. Dot the potatoes with 5 tablespoons butter. Sprinkle evenly with 1 teaspoon garlic powder and scatter fresh sage leaves over the top. Roast for 20-25 minutes, or until the potatoes are golden brown and crispy. Spoon the melted butter and sage over the potatoes and season with flaky sea salt to taste.
Finish Roast Caramelization: While the potatoes roast, return the uncovered pot roast to the oven for 20-30 minutes to develop a deep caramelized crust. Check the liquid level in the Dutch oven, adding additional broth or wine if necessary to keep the onions just barely covered and prevent drying out.
Serve: Place the pot roast on a serving platter and top with flaky sea salt, flavorful braising liquid (gravy), and cooked onions and shallots. Serve alongside the crispy sage butter potatoes. Enjoy this hearty and comforting meal!

Notes

You can use chicken broth or dry white wine depending on your flavor preference for the braising liquid.
Fresh sage is key for the buttery potatoes to add an aromatic earthy flavor. Dried sage is not recommended.
The recipe works well both in the oven using a Dutch oven or in a crockpot on low or high settings with similar cooking times.
When smashing potatoes, be gentle to keep their shape while increasing surface area for crispiness.
Adjust salt levels after cooking to suit your taste preference, especially for the gravy and potatoes.

Nutrition

Serving Size: 1 serving (approximate)
Calories: 520 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 110 mg