Cider Braised Pot Roast with Crispy Sage Potatoes Recipe
Introduction
This cider braised pot roast is a comforting meal perfect for cozy dinners. Tender beef simmered in apple cider and herbs pairs beautifully with crispy sage potatoes for a delightful combination of flavors and textures.
Ingredients
- 1 3-4 pound beef chuck roast
- Kosher salt and black pepper
- 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
- 1 pound small to medium potatoes
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- Flaky sea salt
Instructions
- Step 1: Preheat the oven to 325°F. Season the roast generously with salt and pepper, then rub it with flour until coated. Heat a large oven-safe Dutch oven over high heat and add 1 tablespoon of butter followed by the sliced onions. Cook for 5 minutes until softened.
- Step 2: Add the shallots and ½ cup apple cider to the onions. Season with salt and pepper and cook for 5 more minutes until the onions turn lightly golden. Stir in the fresh thyme.
- Step 3: Nestle the roast into the onions and spread the apple butter over the top. Pour in the remaining 1½ cups of apple cider and the chicken broth or white wine. Arrange potatoes around the roast, then cover and roast in the oven for 2½ to 3 hours, until the meat is very tender.
- Step 4: Increase the oven temperature to 425°F. Remove the potatoes and place them on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato. Dot with 5 tablespoons of butter, sprinkle garlic powder over them, and scatter fresh sage leaves on top.
- Step 5: Roast the potatoes for 20-25 minutes until crispy. Spoon the melted butter and sage over the potatoes and season with flaky sea salt.
- Step 6: Return the uncovered roast to the oven and cook for 20-30 minutes until the top is deeply caramelized. Add broth or wine if needed to keep the onions just barely covered.
- Step 7: Serve the pot roast topped with sea salt, gravy, and caramelized onions alongside the crispy sage potatoes. Enjoy!
Tips & Variations
- For a quicker method, cook the roast in a crockpot on low for 5-6 hours or high for 3-4 hours with the same layering of ingredients.
- Use chicken broth or dry white wine interchangeably depending on your flavor preference.
- Add a splash of apple cider vinegar to brighten the sauce just before serving if you like a tangy finish.
- Try Yukon Gold or small red potatoes for the crispy smashed potatoes to add variety.
Storage
Store leftover roast and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat the roast gently in a covered pan over low heat, adding a splash of broth to keep it moist. Reheat the potatoes in a hot oven to help maintain their crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe in a slow cooker?
Yes, you can layer the ingredients in the crockpot as described and cook on low for 5-6 hours or high for 3-4 hours. Finish the potatoes in the oven to get them crispy.
What cut of beef is best for pot roast?
Beef chuck roast is ideal because it becomes tender and flavorful when braised slowly. Other tough cuts like brisket or round can also work but may have different textures.
Print
Cider Braised Pot Roast with Crispy Sage Potatoes Recipe
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful dish featuring a tender beef chuck roast slow-cooked in apple cider and aromatic herbs. The roast is paired with crispy smashed potatoes seasoned with fresh sage and garlic, making it a perfect hearty meal for gatherings or cozy dinners.
Ingredients
Scale
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 Potatoes
- 1 pound small to medium potatoes
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- Flaky sea salt, to taste
Instructions
- Prepare and Brown the Roast: Preheat the oven to 325°F. Season the beef chuck roast generously with kosher salt and black pepper, then rub it evenly with flour. Heat a large oven-safe Dutch oven over high heat and add 1 tablespoon of butter. Add the sliced onions and cook for 5 minutes until softened. Then add the shallots and 1/2 cup of apple cider, season with salt and pepper, and cook for another 5 minutes until onions turn lightly golden.
- Assemble and Braise: Add chopped fresh thyme to the softened onions and shallots. Nestle the seasoned roast into the onion mixture and spread the apple butter over the top of the roast. Pour in the remaining 1 1/2 cups of apple cider and 2 cups of chicken broth or dry white wine. Arrange the potatoes around the roast in the Dutch oven. Cover and place in the oven to roast for 2 1/2 to 3 hours, or until the roast is very tender.
- Prepare Potatoes for Crisping: Increase the oven temperature to 425°F. Carefully remove the potatoes from the Dutch oven and place them on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato to flatten slightly. Dot with 5 tablespoons of butter, sprinkle with garlic powder, and scatter fresh sage leaves on top.
- Crisp the Potatoes: Roast the smashed potatoes in the oven for 20-25 minutes until crispy and golden brown. While roasting, spoon the melting butter and sage mixture over the potatoes once or twice to enhance flavor. Finish by seasoning with flaky sea salt.
- Finish the Roast: Return the uncovered pot roast to the oven while the potatoes roast and cook for an additional 20-30 minutes to achieve a deeply caramelized crust on top. If needed, add extra broth or wine to keep the onion mixture just barely covered to prevent drying out.
- Serve: Remove everything from the oven. Plate the pot roast topped with sea salt, gravy made from the pan juices, and caramelized onions. Serve the crispy sage smashed potatoes on the side and enjoy this hearty, comforting meal.
Notes
- For an alternative cooking method, this recipe can be made in a crockpot following the same seasoning and layering steps; cook on low for 5-6 hours or on high for 3-4 hours before crisping potatoes in the oven.
- Use small and evenly sized potatoes for best crisping results.
- The apple butter adds a subtle sweetness to the dish and pairs well with the savory beef and herbs.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve tenderness.
- For a richer gravy, strain pan juices and add a slurry of flour and water before simmering to thicken.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: pot roast, cider braised, crispy sage potatoes, beef chuck roast, comfort food, hearty dinner, apple cider, smashed potatoes, slow cooked beef, fall recipes
