Cider Braised Pot Roast (Print Version)
# Ingredients:
01 -
3-4 pound beef chuck roast.
02 -
Kosher salt and black pepper.
03 -
2 tablespoons flour.
04 -
6 tablespoons salted butter.
05 -
3 yellow onions, thinly sliced.
06 -
4 shallots, halved.
07 -
2 cups apple cider.
08 -
2 cups chicken broth or dry white wine.
09 -
2 tablespoons chopped fresh thyme.
10 -
2 tablespoons apple butter.
11 -
1 pound small to medium potatoes.
12 -
1/4 cup fresh sage leaves.
13 -
1 teaspoon garlic powder.
14 -
Flaky sea salt.
# Instructions:
01 -
Preheat oven to 325°F. Season roast with salt and pepper, coat with flour.
02 -
Heat Dutch oven, add butter and onions. Cook 5 minutes, add shallots and cider. Cook 5 more minutes until lightly golden.
03 -
Add thyme, place roast in onions, top with apple butter. Add remaining cider and wine. Arrange potatoes around roast.
04 -
Cover and roast 2.5-3 hours until tender.
05 -
Increase heat to 425°F. Move potatoes to baking sheet, smash, top with butter, garlic powder, and sage. Roast 20-25 minutes until crispy.
06 -
Return uncovered roast to oven for 20-30 minutes until caramelized. Add liquid if needed to keep onions covered.
# Notes:
01 -
Can substitute wine with extra broth.
02 -
Keep onions barely covered with liquid while cooking.
03 -
Smashing potatoes creates crispy edges.