Cider Braised Pot Roast with Crispy Sage Potatoes Recipe

Introduction

This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful meal perfect for a cozy dinner. The beef roast slowly braised in apple cider and herbs becomes tender and aromatic, while the smashed sage potatoes add a crispy, buttery side.

Ingredients

• 1 3-4 pound beef chuck roast
• Kosher salt and black pepper
• 2 tablespoons flour
• 6 tablespoons salted butter
• 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
• 1 pound small to medium potatoes
• 1/4 cup fresh sage leaves
• 1 teaspoon garlic powder
• Flaky sea salt

Instructions

1. Step 1: Preheat your oven to 325°F. Season the roast generously with kosher salt and black pepper, then rub the flour all over the meat to coat it evenly.
2. Step 2: Heat a large oven-safe Dutch oven over high heat. Add 1 tablespoon of butter and the thinly sliced onions. Cook for about 5 minutes until they soften, then add the shallots and 1/2 cup of apple cider. Season with salt and pepper and cook another 5 minutes until the onions turn lightly golden.
3. Step 3: Stir in the fresh thyme, then nestle the roast into the onion mixture. Spread the apple butter over the top of the roast. Pour in the remaining 1 1/2 cups of apple cider and the chicken broth or wine. Arrange the potatoes around the roast, cover, and braise in the oven for 2 1/2 to 3 hours until the meat is very tender.
4. Step 4: Increase the oven temperature to 425°F. Remove the potatoes and place them on a baking sheet. Use the back of a fork or a potato masher to gently smash each potato. Dot with 5 tablespoons of butter, sprinkle with garlic powder, and scatter the fresh sage leaves over them. Roast the potatoes until crispy, about 20-25 minutes. Spoon the melted butter and sage over the potatoes and finish with flaky sea salt.
5. Step 5: Return the uncovered roast to the oven to cook for another 20-30 minutes, allowing the top to develop a deep caramelized crust. If the onions start to dry out, add a splash of broth or wine to keep them moist.
6. Step 6: Serve the pot roast topped with flaky sea salt, the rich gravy made from the braising juices, and the caramelized onions. Plate the crispy sage potatoes alongside and enjoy your meal.

Tips & Variations

• Use dry white wine instead of chicken broth for a richer flavor.
• Try adding root vegetables like carrots or parsnips to the braise for extra depth.
• For a smokier flavor, substitute smoked paprika for garlic powder on the potatoes.
• Ensure the potatoes are fully coated with butter before roasting to achieve maximum crispiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop with a splash of broth to keep the meat moist. Potatoes are best enjoyed fresh but can be reheated in the oven to regain some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, you can use a crockpot. Layer 1 tablespoon of butter, onions, and shallots in the bottom of the slow cooker. Season the roast with salt, pepper, and flour, then place it on top. Spread apple butter on the roast, add thyme, apple cider, and wine. Arrange the potatoes around the roast and cook on low for 5-6 hours or high for 3-4 hours.

How do I get the potatoes crispy?

After braising, remove the potatoes and smash them gently. Add butter, garlic powder, and fresh sage, then roast them at 425°F until crispy, usually 20-25 minutes. Using enough butter and roasting at a high temperature helps develop a crispy crust.

Cider Braised Pot Roast with Crispy Sage Potatoes Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful dish perfect for cozy dinners. The beef chuck roast is slowly braised in apple cider, chicken broth, and aromatic herbs until tender and infused with a subtle sweetness from apple butter. Paired with smashed and roasted sage-infused potatoes, this recipe offers a delicious balance of tender meat and crispy sides, enhanced by caramelized onions and savory gravy.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pot Roast

• 1 3-4 pound beef chuck roast
• Kosher salt and black pepper, to taste
• 2 tablespoons flour
• 1 tablespoon salted butter (for onions)
• 3 yellow onions, thinly sliced
• 4 shallots, halved
• 2 cups apple cider, divided
• 2 cups chicken broth or dry white wine
• 2 tablespoons chopped fresh thyme
• 2 tablespoons apple butter

For the Crispy Sage Potatoes

• 1 pound small to medium potatoes
• 5 tablespoons salted butter
• 1/4 cup fresh sage leaves
• 1 teaspoon garlic powder
• Flaky sea salt, to taste

Instructions

1. Preheat Oven and Prepare Roast: Preheat the oven to 325°F. Season the beef chuck roast generously with kosher salt and black pepper, then rub it evenly with flour to create a light coating.
2. Sauté Onions and Shallots: Heat a large oven-safe Dutch oven over high heat. Add 1 tablespoon butter and the sliced onions, cooking for about 5 minutes until softened. Add the shallots and 1/2 cup apple cider, season with salt and pepper, and cook for an additional 5 minutes until onions are lightly golden.
3. Add Herbs and Assemble: Stir in the chopped fresh thyme. Nestle the flour-coated roast into the onions mixture. Spread the apple butter evenly over the top of the roast. Pour the remaining 1 1/2 cups apple cider and 2 cups chicken broth or dry white wine into the pot.
4. Add Potatoes and Roast: Arrange the small to medium potatoes around the roast in the Dutch oven. Cover with a lid and roast in the oven for 2 1/2 to 3 hours, until the roast is very tender and the potatoes are cooked through.
5. Prepare Crispy Potatoes: Increase oven temperature to 425°F. Carefully remove the potatoes from the Dutch oven and place them on a baking sheet. Using the back of a fork or potato masher, gently smash each potato. Dot the potatoes with 5 tablespoons of butter, sprinkle with garlic powder, and scatter fresh sage leaves over them.
6. Roast Potatoes Until Crispy: Roast the smashed potatoes in the oven for 20-25 minutes, until crispy and golden brown. Spoon the melted butter and sage over the potatoes and season with flaky sea salt to taste.
7. Finish the Pot Roast: While potatoes roast, return the uncovered pot roast to the oven at 425°F and cook for another 20-30 minutes to achieve a deeply caramelized top. If needed, add additional broth or wine to keep the onions barely covered during this final roasting step.
8. Serve: Serve the pot roast topped with flaky sea salt, the rich onion gravy from the braising liquid, and the crispy sage potatoes on the side. Enjoy this hearty and flavorful meal!

Notes

• For an alternative method, use a crockpot by layering onions and shallots with butter, placing the seasoned roast on top, adding liquids and herbs, and cooking on low for 5-6 hours or high for 3-4 hours before crisping potatoes in the oven.
• Using apple cider adds a subtle sweetness that complements the savory beef and herbs beautifully.
• Be sure not to over-smash the potatoes; keep them chunky for best texture when roasted.
• Feel free to substitute fresh sage with dried sage if unavailable, using about 1 teaspoon dried.
• Allow the roast to rest for 10 minutes after cooking before slicing to retain juices.

Keywords: Cider Braised Pot Roast, Crispy Sage Potatoes, Apple Cider Pot Roast, Comfort Food, Braised Beef, Smashed Potatoes, Braised Potatoes, Slow Roasted Beef