Description

This comforting Cider Braised Pot Roast with Crispy Sage Potatoes is a deliciously tender and flavorful slow-cooked beef dish. The beef chuck roast is seasoned, browned, and then braised in a fragrant mixture of apple cider, chicken broth, and fresh herbs. Served alongside crispy roasted potatoes seasoned with fresh sage and garlic powder, this recipe combines classic slow-cooking with autumnal flavors for a satisfying meal that’s perfect for cozy dinners.

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
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 Potatoes

1 pound small to medium potatoes
1/4 cup fresh sage leaves
1 teaspoon garlic powder
Flaky sea salt, to taste
Salted butter or oil for roasting (around 2 tablespoons)

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Instructions

Prepare and season the roast: Pat the beef chuck roast dry with paper towels. Generously season all sides with kosher salt and black pepper. Lightly dust the roast with flour, shaking off any excess. This will help create a nice crust and thicken the braising liquid later.
Brown the meat: In a large heavy-bottomed pan or Dutch oven, melt 3 tablespoons of the salted butter over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast from the pan and set aside.
Sauté onions and shallots: Add the remaining 3 tablespoons of butter to the pan and melt. Add the thinly sliced yellow onions and halved shallots. Cook, stirring occasionally, until they soften and begin to caramelize, about 8-10 minutes.
Deglaze and build braising liquid: Pour in the apple cider and chicken broth (or dry white wine) to deglaze the pan, scraping up any browned bits stuck to the bottom. Stir in the chopped fresh thyme and apple butter until smooth.
Braise the roast: Return the browned roast to the pan, submerging it partially in the liquid. Bring the liquid to a gentle simmer, then cover with a lid and reduce heat to low. Let the roast braise slowly for about 3 hours (180 minutes) until fork-tender, turning occasionally.
Prepare the potatoes: While the roast cooks, preheat the oven to 425°F (220°C). Wash and halve the small to medium potatoes. In a mixing bowl, toss them with fresh sage leaves, garlic powder, flaky sea salt, and about 2 tablespoons of melted butter or oil to coat evenly.
Roast the potatoes: Spread the potatoes and sage on a baking sheet in a single layer. Roast in the preheated oven until golden brown and crispy on the edges, about 35-40 minutes. Shake the pan halfway through to ensure even cooking.
Serve: Remove the pot roast from the braising liquid and let it rest for a few minutes before slicing. Serve the tender roast alongside the crispy sage potatoes, spooning some of the pan sauce over the meat for extra flavor.

Notes

This is a comforting and delicious slow-cooked meal that’s surprisingly easy to prepare.
The apple cider and apple butter add a subtly sweet and tangy flavor that perfectly complements the savory beef and herbs.
Using a heavy pan or Dutch oven is recommended for even heat distribution during browning and braising.
If you prefer, substitute chicken broth with dry white wine for a different depth of flavor.
Be sure to check the potatoes during roasting to avoid burning the sage leaves.
Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.

Nutrition

Serving Size: 1 serving
Calories: 269 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 65 mg