Description
This hearty Cider Braised Pot Roast with Crispy Sage Potatoes features a tender beef chuck roast slow-cooked in apple cider, onions, and fresh herbs, paired perfectly with smashed and roasted potatoes seasoned with garlic and fresh sage. The dish delivers comforting deep flavors with a crispy potato side, ideal for a satisfying family dinner.
Ingredients
Scale
Pot Roast
- 1 3-4 pound beef chuck roast
- kosher salt and black pepper
- 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
Instructions
- Preheat Oven: Preheat your oven to 325° F to prepare for braising the pot roast.
- Prepare and Sear Roast: Season the beef chuck roast generously with kosher salt and black pepper. Rub the roast with flour to coat it evenly. Heat a large oven-safe Dutch oven over high heat. Add 1 tablespoon of butter, then add the thinly sliced onions and cook for 5 minutes until softened. Add the shallots and 1/2 cup apple cider, season with salt and pepper, and cook for another 5 minutes until the onions are lightly golden.
- Add Flavorings and Roast: Stir in chopped fresh thyme. Nestle the roast into the onions and shallots, then spread the apple butter on top of the roast. Pour in the remaining 1 1/2 cups apple cider and the chicken broth or dry white wine. Arrange the small potatoes around the roast, cover the Dutch oven, and place it in the oven.
- Braise the Roast: Braise the pot roast and potatoes for 3 hours until the meat is very tender and the potatoes are cooked through.
- Preheat for Crisping Potatoes: Increase the oven temperature to 425° F. Remove the potatoes from the Dutch oven and place them on a baking sheet.
- Smash and Season Potatoes: Using the back of a fork or a potato masher, lightly smash each potato. Dot with 5 tablespoons of butter, sprinkle with garlic powder, and scatter fresh sage leaves on top.
- Crisp Potatoes: Roast the smashed potatoes at 425° F for 25 minutes until they are crispy and golden. Spoon the melted butter and sage over the potatoes and season with flaky sea salt.
- Caramelize Roast Top: While potatoes roast, return the uncovered pot roast to the oven. Cook for 30 minutes to achieve a deeply caramelized top. Add broth or wine if needed to keep the onions just barely covered.
- Serve: Serve the pot roast topped with flaky sea salt, its flavorful gravy, and onions. Serve the crispy sage potatoes on the side. Enjoy this comforting meal!
Notes
- For more tender meat, cook the roast longer until it shreds easily.
- Small new potatoes or baby Yukon gold potatoes work best for smashing and roasting.
- Use dry white wine instead of chicken broth for a richer flavor if preferred.
- Make sure to smash the potatoes gently to retain some texture before roasting.
- Butter can be substituted with olive oil for a lighter dish.
- Leftover pot roast can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
