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Cider Braised Pot Roast Recipe

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4.1 from 73 reviews

This Cider Braised Pot Roast features a tender, flavorful beef chuck roast slow-cooked in a rich blend of apple cider, chicken stock, and aromatic herbs. The beef is seared to lock in its juices and then braised in a Dutch oven until fork-tender, resulting in a comforting and savory dish perfect for a family meal.

  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings

Ingredients

Beef and Seasoning

  • 3-4 lbs beef chuck roast
  • Salt and pepper, to taste

Cooking Fats

  • 2 tbsp avocado oil
  • 2 tbsp butter

Aromatics and Herbs

  • 1 large yellow onion, chopped
  • 4 garlic cloves, whole
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp fresh sage leaves, chopped

Liquids and Flavorings

  • 2 cups apple cider
  • 2 cups chicken stock
  • 1 tbsp Dijon mustard
  • 2 tbsp apple butter

Instructions

  1. Prepare the roast: Pat the chuck roast dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides. Let it rest at room temperature for 15-20 minutes while you preheat the oven and organize your ingredients.
  2. Preheat and sear: Preheat your oven to 325℉. Place a large oven-safe Dutch oven over high heat. Add avocado oil and butter. Once hot and melted, add the seasoned chuck roast. Sear on all sides until deeply golden brown to lock in juices and create a flavorful crust. Remove the roast and set aside.
  3. Sauté aromatics: In the same pot, add chopped onions, garlic cloves, fresh thyme, and sage. Cook until onions start to caramelize and the herbs become fragrant, stirring to combine flavors and loosen browned bits from the pan.
  4. Add liquids and deglaze: Pour in the apple cider, chicken stock, and Dijon mustard. Scrape the bottom of the pot to incorporate any browned bits into the liquid for added flavor.
  5. Braise the roast: Nestle the seared chuck roast back into the pot, submerging it partially in the liquid. Spread apple butter evenly over the beef pieces. Cover the pot with its lid.
  6. Oven braising: Transfer the covered Dutch oven to the preheated oven. Braise the roast for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls apart.
  7. Rest and serve: Remove the roast from the oven and let it rest for a few minutes. Slice or shred the beef and spoon the pan juices over the top. Serve hot alongside your choice of sides like roasted or mashed potatoes.

Notes

  • Allowing the roast to come to room temperature before searing helps ensure even cooking.
  • Searing the beef well is key to developing rich flavor and sealing in juices.
  • The apple cider and apple butter add subtle sweetness balancing the savory herbs and mustard.
  • You can substitute chicken stock with beef stock for a deeper beef flavor.
  • Use a heavy, oven-safe Dutch oven for best heat retention and even braising results.
  • Leftovers keep well and taste great reheated with additional pan juices.
  • For gluten-free option, verify that mustard and chicken stock are gluten-free.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/cider-braised-pot-roast-recipe/