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Apple Cider Braised Pot Roast With Potatoes
Fall-apart tender chuck roast braised low and slow in apple cider, potatoes, and fresh herbs until deeply flavorful and melt-in-your-mouth juicy. Minimal prep and maximum comfort food payoff. Perfect for Sunday dinner, fall meals, and holiday gatherings.
Servings: 4 cups
cups
Equipment
- 1 ceramic cast iron skillet oven proof, 12 inches
- 1 spatula
- 1 knife
Ingredients
- 2 tablespoon olive oil
- 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
Oven Method
- Preheat oven to 325 F.
- Heat a dutch oven over medium high heat on the stove top and sear the roast on all sides until nicely browned.
- Remove meat from the dutch oven and add butter and onions - cook onions until softened. Add garlic and sauté until fragrant.
- Add apple cider and cook for 2-3 minutes until it 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 dutch oven with a lid (or cover pan with aluminum foil if not using dutch oven) 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.
Crockpot Method
- Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned. Transfer the roast to a slow cooker.
- Add butter to skillet and sauté onions until soft and transfer them to the slow cooker.
- Add apple cider, chicken broth, sage, thyme and potatoes to the crockpot.
- Cover and slow cook on low for 8 hours for the fall-apart tender beef. then shred it with 2 forks. Note: You can also slow cook for 4-6 hours on high will work too and cook the meat through, however a longer, lower cook time breaks down the tough collagen better, resulting in a more shreddable result.
Instant Pot Method
- Cut the chuck roast into 4 pieces.
- Add the olive oil to your Instant Pot and press the sauté button. Sauté the meat until browned on all sides (you'll likely need to do two batches). Turn the sauté button off.
- Add all the meat to the Instant Pot.
- Place the potatoes around the roast, add apple cider and chicken broth in, then add thyme and sage on top of the roast.
- Close the lid, ensure the valve is set on "sealing", and set the timer to cook for 60 minutes on high pressure.
- Let the pressure release naturally for 15 minutes then quick release the rest. Shred the meat with two forks.
Remove and serve
- Remove from the oven when the meat is tender. Serve the beef hot with potatoes on the side, and pan juices over the meat.
Nutrition Facts
Apple Cider Braised Pot Roast With Potatoes
Amount per Serving
Calories
847
% Daily Value*
Fat
45
g
69
%
Saturated Fat
21
g
131
%
Trans Fat
3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
21
g
Cholesterol
252
mg
84
%
Sodium
776
mg
34
%
Potassium
1885
mg
54
%
Carbohydrates
42
g
14
%
Fiber
4
g
17
%
Sugar
17
g
19
%
Protein
70
g
140
%
Vitamin A
392
IU
8
%
Vitamin C
34
mg
41
%
Calcium
127
mg
13
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Notes
- Searing is important: The first thing is you should sear your roast no matter what for that extra flavor. Sear it, then braise it low and slow in the oven, pressure cook it or make it in the crockpot.
- If roasting larger cut of meat: The general rule is one hour per pound at 300F-325F.
- The fattier the better: Be sure to use a tougher, fattier cut of beef or it’ll end up dry. Boneless pork shoulder is a nice alternative.
- Optimal heat: I recommend cooking the roast at 325.
