Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful main course featuring a tender beef chuck roast braised in apple cider, fresh thyme, and apple butter. The dish is completed with crispy smashed potatoes roasted with garlic powder, fresh sage, and butter for a perfect savory side.
Ingredients
Scale
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
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
- Preheat Oven: Preheat your oven to 325° F to prepare for braising the pot roast and potatoes.
- Prepare Roast and Sauté Onions: Season the beef chuck roast generously with kosher salt and black pepper, then rub it with flour to evenly coat. Heat a large oven-safe Dutch oven over high heat and add 1 tablespoon of butter. Sauté the thinly sliced yellow onions for about 5 minutes until softened, then add the halved shallots and 1/2 cup of apple cider. Season with salt and pepper and cook for another 5 minutes until onions are lightly golden.
- Add Aromatics and Roast: Stir in the fresh thyme, then nestle the seasoned roast among the onions in the Dutch oven. Spread the apple butter atop the roast. Pour in the remaining 1 1/2 cups of apple cider and the 2 cups of chicken broth or dry white wine. Arrange the small potatoes around the roast, cover the Dutch oven, and roast in the oven for 2 1/2 to 3 hours until the beef and potatoes are very tender.
- Prepare Potatoes for Crisping: Increase the oven temperature to 425° F. 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. Dot the tops with 5 tablespoons of butter, sprinkle with garlic powder, and scatter fresh sage leaves on them.
- Crisp Potatoes and Caramelize Roast: Roast the smashed potatoes in the oven for 20-25 minutes until crispy and golden. While the potatoes roast, return the uncovered pot roast to the oven and cook for an additional 20-30 minutes until the top is deeply caramelized. Add extra broth or wine if necessary to keep the onions just barely covered.
- Serve: Remove from the oven. Serve the pot roast topped with flaky sea salt and plenty of the flavorful gravy and onions. Serve the crispy sage potatoes on the side. Enjoy this hearty and aromatic meal!
Notes
- If you prefer a slow cooker, the recipe can be adapted by layering butter, onions, shallots, and seasonings in the crockpot, adding the roast and liquids, and cooking on low for 5-6 hours or high for 3-4 hours.
- Use small waxy potatoes such as fingerlings or baby Yukon Golds for best results when smashing and roasting.
- Fresh sage is preferred for maximum flavor, but dried sage can be substituted sparingly if needed.
- For a gluten-free option, substitute flour with cornstarch or a gluten-free flour blend when coating the roast.
- To deepen the roast’s flavor, sear the beef in the Dutch oven before adding onions and liquids if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
