Cider Braised Pot Roast with Crispy Sage Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
