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Cider Braised Pot Roast with Crispy Sage Potatoes

A Dutch oven filled with cider braised pot roast, tender chunks of beef, golden potatoes, caramelized onions, and garnished with crispy sage.
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This cider braised pot roast with crispy sage potatoes is the ultimate cozy dinner for fall and winter. Tender chuck roast is slow-cooked with apple cider, apple butter, and fresh herbs, then served alongside golden, butter-smashed sage potatoes for a comforting one-pot meal.

Ingredients

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  • 1 (3-4 lb) beef chuck roast
  • Kosher salt and black pepper, to taste
  • 1/4 cup all-purpose flour (or gluten-free alternative)
  • 2 tablespoons salted butter
  • 2 large yellow onions, sliced
  • 2 large shallots, sliced
  • 2 cups apple cider
  • 1 cup dry white wine (or chicken broth)
  • 3-4 tablespoons apple butter
  • 6-8 small to medium Yukon gold potatoes
  • 5 tablespoons butter (for potatoes)
  • 1/2 teaspoon garlic powder
  • Fresh sage leaves
  • Chopped fresh thyme
  • Flaky sea salt, to taste

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Season the chuck roast with salt and pepper, then coat with flour.
  3. In a large Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add onions and shallots, cook for 5 minutes. Add 1/2 cup apple cider and season lightly with salt and pepper. Cook 5 more minutes.
  4. Place the roast on top of the onions. Spread apple butter over the top. Add the remaining apple cider, wine (or broth), and thyme.
  5. Arrange potatoes around the roast. Cover and roast for 2.5 to 3 hours, until the meat is fork-tender.
  6. Increase oven temperature to 425°F (218°C). Remove the potatoes and place them on a baking sheet. Smash each potato with a fork.
  7. Add pats of butter on the potatoes. Sprinkle with garlic powder and top with fresh sage. Roast for 20-25 minutes until crispy.
  8. Return the pot roast to the oven, uncovered, for 20-30 minutes until caramelized on top. Add extra broth or wine if needed to keep onions moist.
  9. Serve pot roast with gravy, onions, and crispy potatoes on the side. Garnish with flaky sea salt if desired.

Notes

  • You can substitute apple cider with apple juice in a pinch.
  • Use gluten-free flour for a gluten-free version.
  • For alcohol-free, replace white wine with more cider or broth.
  • Yukon gold potatoes are ideal for crisping, but red potatoes or sweet potatoes also work.
  • Leftovers can be stored in the fridge for up to 4 days and reheated in the oven.

Nutrition

Find it online: https://recipeeasily.com/cider-braised-pot-roast-method/