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Cider Braised Pot Roast Recipe

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3.9 from 20 reviews

This Cider Braised Pot Roast is a tender, flavorful beef chuck roast slow-cooked in apple cider, chicken stock, and aromatic herbs. The roast is seared to perfection for a beautiful crust and then braised in a rich, slightly sweet liquid until fork-tender. Perfect for a comforting family meal, it’s ideal served with mashed or roasted potatoes to soak up the savory pan juices.

Ingredients

Meat and Seasoning

  • 3-4 lbs beef chuck roast
  • Salt and pepper, to taste

Cooking Fats

  • 2 tbsp avocado oil
  • 2 tbsp butter

Vegetables and Herbs

  • 1 large yellow onion, chopped
  • 4 garlic cloves
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp fresh sage leaves, chopped

Liquids and Flavorings

  • 2 cups apple cider
  • 2 cups chicken stock
  • 1 tbsp Dijon mustard
  • 2 tbsp apple butter

Instructions

  1. Prepare the roast: Pat the chuck roast dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides. Let it rest at room temperature for 15-20 minutes while prepping other ingredients and preheating the oven.
  2. Preheat and sear: Preheat your oven to 325°F. Heat a large oven-safe Dutch oven over high heat. Add the avocado oil and butter. Once hot and melted, add the seasoned roast and sear on all sides until deeply golden brown, locking in juices and developing a crust. Remove from the pot and set aside.
  3. Sauté aromatics: In the same pot, add chopped onion, whole garlic cloves, thyme, and sage. Cook over medium heat until onions begin to caramelize and herbs release their fragrance.
  4. Deglaze and build liquid base: Pour in the apple cider, chicken stock, and Dijon mustard. Scrape any browned bits from the bottom of the pot to incorporate flavor into the liquid.
  5. Add roast and apple butter: Nestle the seared roast back into the pot, submerging it partially in the liquid. Spread apple butter on top of the roast, then cover the pot with a lid.
  6. Braise in oven: Transfer the Dutch oven to the preheated oven. Braise the roast for 2 1/2 to 3 hours until the meat is fork-tender and easily pulls apart.
  7. Rest and serve: Remove the roast from the oven and let it rest for a few minutes. Slice or shred the beef and spoon the flavorful pan juices over the top. Serve warm with your favorite sides such as mashed or roasted potatoes.

Notes

  • Patting the meat dry before searing helps achieve a better crust.
  • Be sure to use an oven-safe Dutch oven or heavy pot to braise in the oven safely.
  • Apple cider and apple butter add a subtle sweetness that balances the savory flavors.
  • Feel free to swap chicken stock with beef broth for a richer taste.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
  • For extra vegetables, consider adding carrots and celery during the aromatics step.

Find it online: https://recipethrive.com/cider-braised-pot-roast-recipe/