Description

This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful dish perfect for a cozy family meal. The beef chuck roast is slow-cooked to tender perfection in a rich apple cider and white wine broth with onions, shallots, thyme, and apple butter, which imparts a subtle sweetness. The accompanying small potatoes are roasted until crispy and infused with fragrant fresh sage, garlic powder, and buttery goodness, creating a perfect contrast of textures and flavors.

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, for seasoning
5 tablespoons salted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Set your oven to 325° F to prepare for braising the pot roast.
Prepare and Brown Aromatics: Season the beef chuck roast generously with kosher salt and black pepper, then rub evenly with flour. Heat a large, oven-safe Dutch oven over high heat. Add 1 tablespoon of butter and stir in the sliced onions. Cook for about 5 minutes until softened, then add shallots and 1/2 cup apple cider, seasoning again with salt and pepper. Cook for another 5 minutes until the onions are lightly golden.
Add Roast and Liquids: Stir in chopped fresh thyme, nestle the seasoned roast into the onion mixture, and spread apple butter on top of the roast. Pour in the remaining 1 1/2 cups of apple cider and the chicken broth or dry white wine.
Add Potatoes and Braise: Arrange the small to medium potatoes around the roast in the Dutch oven. Cover tightly and place in the preheated oven. Braise for 2 1/2 to 3 hours until the meat is very tender and the potatoes have cooked through.
Prepare Potatoes for Crispy Finish: 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.
Roast Potatoes: Roast the potatoes for 20-25 minutes, or until crispy and golden brown. Spoon the melted butter and sage over them, then season with flaky sea salt to taste.
Finish Braised Roast: While potatoes roast, return the uncovered pot roast to the oven and continue cooking for 20-30 minutes to develop a deep caramelized crust on top. Add additional broth or wine if needed to keep the onions just barely covered.
Serve: Plate the pot roast topped with sea salt, spoon the gravy and onions over the top, and serve the crispy sage potatoes on the side. Enjoy this hearty and flavorful meal!

Notes

You can use chicken broth or dry white wine interchangeably depending on your flavor preference.
For a quicker version, this recipe can also be prepared in a crockpot, but finishing the potatoes in the oven is recommended for crispiness.
Smashed potatoes can be adjusted for thickness based on preference but aim for about 1/2 inch thickness.
Use a heavy Dutch oven for even heat distribution and excellent braising results.
If you prefer less sweetness, reduce the apple butter or substitute with a savory paste.

Nutrition

Serving Size: 1 serving (approximate)
Calories: 550
Sugar: 8g
Sodium: 450mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg