Description
A hearty cider-braised pot roast served with crispy sage potatoes.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 cups apple cider
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sprigs fresh thyme
- 4–5 medium potatoes, sliced
- 1/4 cup fresh sage leaves
- 2 tablespoons butter
Instructions
- Preheat the oven to 300°F (150°C).
- Season the roast with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the roast on all sides until browned.
- Remove the roast and set aside.
- Add onions, carrots, celery, and garlic to the pot. Sauté until softened.
- Add apple cider and bring to a simmer.
- Return the roast to the pot and add thyme.
- Cover and transfer to the oven. Cook for 3-4 hours until tender.
- In a separate pan, melt butter and add potatoes and sage. Cook until crispy.
- Serve the pot roast with crispy sage potatoes.
Notes
- Adjust cooking time based on roast size.
- Use a meat thermometer for best results.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cider-Braised Pot Roast, Pot Roast, Crispy Sage Potatoes