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Cider Braised Pot Roast with Crispy Sage Butter Potatoes

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A comforting dish featuring tender beef chuck roast braised in apple cider, accompanied by crispy sage butter potatoes.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 2 cups apple cider
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 pounds baby potatoes, halved
  • 4 tablespoons butter
  • 1/4 cup fresh sage, chopped

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides in a large oven-safe pot over medium-high heat until browned. Remove and set aside.
  3. Add chopped onions, carrots, celery, and minced garlic to the pot, sautéing until softened.
  4. Return the roast to the pot and add apple cider, fresh thyme, and bay leaves. Bring to a simmer.
  5. Cover and transfer the pot to the oven. Cook for 3-4 hours until the meat is tender.
  6. Meanwhile, boil the halved baby potatoes in salted water until tender, then drain.
  7. Melt butter in a skillet over medium heat and add chopped sage until crispy.
  8. Toss the boiled potatoes in the crispy sage butter and season with salt.
  9. Serve the crispy potatoes alongside the braised pot roast.

Notes

For a quicker option, consider using a pressure cooker. For the best flavor, traditional braising is recommended.

Nutrition

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