Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful dish featuring a tender beef chuck roast slowly cooked in apple cider and aromatic herbs. Accompanied by crispy smashed potatoes infused with fresh sage and garlic, this recipe provides a perfect balance of savory and sweet notes ideal for a hearty family meal.
Ingredients
Scale
For the Pot Roast
- 1 3-4 pound beef chuck roast
- Kosher salt and black pepper, to taste
- 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
For the Crispy Sage Potatoes
- 1 pound small to medium potatoes
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- Flaky sea salt, for seasoning
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising the pot roast and cooking the onions and shallots.
- Prepare the Roast and Onions: Season the beef chuck roast generously with kosher salt and black pepper, then rub all over with flour to create a light coating. Heat a large oven-safe Dutch oven over high heat and add 1 tablespoon of salted butter. Add the thinly sliced onions and cook for about 5 minutes until they soften. Add the halved shallots and 1/2 cup of apple cider, seasoning with salt and pepper. Continue cooking for another 5 minutes until onions turn lightly golden. Stir in chopped fresh thyme.
- Braise the Roast: Nestle the prepared roast among the onions and shallots in the Dutch oven. Spread the apple butter evenly over the top of the roast. Pour in the remaining 1 1/2 cups of apple cider and the chicken broth or dry white wine. Arrange the small to medium potatoes around the roast. Cover the Dutch oven and transfer it to the oven. Roast for 2 1/2 to 3 hours until the beef is very tender.
- Prepare Crispy Sage Potatoes: Increase oven temperature to 425°F (218°C). Remove the potatoes from the Dutch oven and place them on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato to flatten slightly. Dot 5 tablespoons of butter over the potatoes, then sprinkle with garlic powder and scatter fresh sage leaves on top. Roast for 20-25 minutes until the potatoes are crispy and golden brown. Spoon the melted butter and sage over the potatoes and season with flaky sea salt.
- Caramelize the Roast: While the potatoes roast, return the uncovered roasted beef and onions back to the oven. Cook for an additional 20-30 minutes until the top of the roast is deeply caramelized. Add extra broth or wine if needed to keep the onions just barely covered during this time.
- Serve: Plate the pot roast topped with flaky sea salt, its rich gravy, and the onions and shallots. Serve alongside the crispy smashed sage potatoes. Enjoy this comforting, hearty meal!
Notes
- For a quicker version, use the crockpot method: layer ingredients in crockpot and cook on low for 5-6 hours or on high for 3-4 hours, then finish potatoes in oven as instructed.
- Apple butter adds a subtle sweetness that complements the savory flavors; don’t skip it.
- Use firm small to medium potatoes like Yukon Gold or red potatoes for best results in smashing and crisping.
- Fresh sage is essential for the aromatic crispy potatoes; dried sage will not achieve the same flavor.
- Keep an eye on the liquid level to prevent burning during caramelization; add additional broth or wine if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 115 mg
