If you are looking for a delicious comfort food dinner in a hurry, this Apple Cider Braised Pot Roast recipe is worth making during busy weeknights.This recipe only has a handful of ingredients and once assembled – is slowly cooked in the oven while you can run errands or relax. Thyme, sage and potatoes are the star ingredients that will bring the most intense delicious flavor!
Why love Apple Cider Pot Roast
Super Easy – Just add cider and wine, then add your roast (I used chuck beef), turn on the oven for 2 ½ hours, and you’re done!
Incredibly Delicious – Thanks to wine, apple cider and thyme!
Perfect to make ahead! Simply brown chuck beef steak first and then braise in apple cider while running your errands or working on other things.
Pot Roast basics
Pot roast is an American beef dish, even though the argument can be made that it is also popular in Eastern Europe and even in meat loving Korea!
Use moist heat and 325 F oven temperature. We make the pot roast by slow cooking a usually tough cut of beef in moist heat. Here we use heat of 325 F and tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast.
Use large cast iron pan. This technique works well with cast iron pan or enameled cast iron pan with a lid. First of all, we want heavy and durable pan that can withstand lots of food for a long time. Second, the pan has to be large, at least 11 inches in diameter.
How To Make Apple Cider Pot Roast
- Cook the onions. Let’s begin by adding butter and cooking chopped onions in an oven safe skillet.
- Add apple cider, followed by chicken stock.
- Next, place the beef chuck into the pan from the pot and surround it with potatoes.
- Place in the oven and cook for 2 ½ hours at 325 Fahrenheit.
More delicious oven cooked recipes
Creamy Chicken and Potatoes in Dijon Mustard Wine Sauce
Chicken Thighs in Mustard Wine Sauce
Cider Braised Pot Roast
Equipment
- 1 ceramic cast iron skillet oven proof, 12 inches
- 1 spatula
- 1 knife
Ingredients
- 2 tablespoon butter
- 1 sweet onion, chopped
- 3 lb beef chuck roast
- sea salt and pepper,
- 5 cloves garlic, chopped
- 2 cups apple cider
- 2 cups chicken broth
- 2 tablespoon thyme, fresh chopped
- 4 sprigs sage
- 1 lb. Yukon gold potatoes, peeled and chopped
Instructions
- Preheat oven to 325 F.
- Heat a large cast iron oven safe dutch oven over high heat on the stove top. Add butter and onions and cook until softened.
- Add apple cider and cook for 2-3 minutes until wine is slightly reduced. Now add chicken broth, fresh thyme and sage. Bring to slight simmer.
- Add chuck beef into the liquid and then arrange the potatoes around it.
- Cover the pan with a lid (or aluminum foil) and cook for 2 ½ hours until the meat is very tender. Check at 1 hour mark and if needed, add more apple cider or wine to cover the roast.
- Remove from the oven when the meat is tender. Serve the beef hot with potatoes on the side, and pan juices over the meat.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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