Name: Cider Braised Pot Roast with Crispy Sage Potatoes Recipe
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 3-4 lb beef chuck roast; Kosher salt and black pepper, to taste; 2 tbsp flour; 6 tbsp salted butter, divided; 3 yellow onions, thinly sliced; 4 shallots, halved; 2 cups apple cider; 2 cups chicken broth or dry white wine; 2 tbsp chopped fresh thyme; 2 tbsp apple butter; 1 lb small to medium potatoes; ¼ cup fresh sage leaves; 1 tsp garlic powder; Flaky sea salt, to taste; 5 tbsp salted butter (for roasting potatoes)

Jump to Recipe· 4.4 from 10 reviews

I am so excited to share with you this comforting and utterly delicious Cider Braised Pot Roast with Crispy Sage Potatoes Recipe that has truly become one of my favorite slow-cooked meals. The tender beef soaked in the slightly sweet tang of apple cider, paired with those perfectly crispy smashed potatoes infused with fragrant sage, is pure magic on a plate. I love how simple ingredients come together to create a hearty dish that’s both elegant enough for a special occasion and cozy enough for a weeknight dinner.

Why You’ll Love This Cider Braised Pot Roast with Crispy Sage Potatoes Recipe

From the moment I first tasted this pot roast, I knew it was something special. The flavor profile is simply irresistible—the savory richness of the beef perfectly balanced by the crisp sweetness of the apple cider and the earthy notes from fresh thyme and sage. The apple butter on top adds a subtle fruity glaze that really elevates the whole dish. When these elements meld during the slow braise, the roast becomes fall-apart tender, with a beautifully caramelized top, while the potatoes soak up all those wonderful juices and turn irresistibly crispy around the edges.

What makes this recipe even more amazing to me is how approachable it is. Despite feeling luxurious, it’s a surprisingly straightforward dish to prepare. Whether you’re using a Dutch oven or a crockpot, the steps are simple and mostly hands-off, which means you can spend less time in the kitchen and more time anticipating the comforting dinner to come. This recipe shines during cozy family dinners, festive holiday meals, or even casual weekend gatherings when you want a crowd-pleaser that delivers big on flavor without a fuss.

Ingredients You’ll Need

The image shows a white cast iron pan filled with three dark brown seared steaks with a crispy crust, resting in a rich brown sauce with some fresh green herbs scattered on top. Next to the pan is a white bowl holding golden-yellow smashed potatoes with crispy edges and bits of browned sage leaves on top. A silver fork is lifting a portion of the potatoes. The background is a warm wooden surface with a small white dish of fresh thyme leaves and two clear glasses containing salt and pepper. The photo taken with an iphone --ar 4:5 --v 7

Honestly, this recipe comes together beautifully with just a handful of simple, accessible ingredients. Each one plays a crucial role—from the tender beef chuck roast as the hearty centerpiece, to the combination of apple cider and white wine that creates the perfect braising liquid, and finally to the sage and garlic powder that add that unforgettable aroma and crunch to the potatoes.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Beef chuck roast: The perfect cut for slow braising, becoming tender and juicy after hours in the oven or crockpot.
Kosher salt and black pepper: Essential for seasoning and enhancing the natural flavors of the meat and veggies.
Flour: Helps create a lovely crust on the roast and slightly thickens the braising liquid.
Salted butter: Used for richness both when sautéing onions and for roasting potatoes to golden perfection.
Yellow onions and shallots: Add sweet, aromatic depth that infuses the braising liquid and roast.
Apple cider: Brings subtle sweetness and acidity that brightens the deep flavors of the pot roast.
Chicken broth or dry white wine: Adds complexity and helps tenderize the meat during braising.
Fresh thyme: Brings a fragrant, earthy note that pairs beautifully with the pork and apples.
Apple butter: Slathered on top of the roast to create a rich, slightly fruity glaze during cooking.
Small to medium potatoes: The perfect size for roasting and smashing into crispy, buttery bites.
Fresh sage leaves: Infuse the potatoes with aromatic, herby flavor that complements the roast wonderfully.
Garlic powder: Adds a subtle garlic kick to the potatoes without overpowering the other flavors.
Flaky sea salt: The finishing touch that makes every bite of potato and beef burst with flavor.

Directions

Step 1: Preheat your oven to 325° F. Season the beef chuck roast generously with kosher salt and black pepper, then rub it all over with flour to help develop a beautiful crust.

Step 2: In a large oven-safe Dutch oven over high heat, melt 1 tablespoon of butter. Add the thinly sliced yellow onions and cook for about 5 minutes until they soften. Then add the shallots and 1/2 cup of apple cider, seasoning with salt and pepper. Continue cooking another 5 minutes, until the onions start turning lightly golden.

Step 3: Add the fresh thyme, nestle the roast into the onions, and slather the top of the roast with apple butter. Pour in the remaining 1 1/2 cups of apple cider plus the chicken broth or white wine. Arrange the small potatoes around the roast, cover the pot, and transfer it to the oven.

Step 4: Roast everything for about 2 1/2 to 3 hours, or until the beef is melt-in-your-mouth tender and the potatoes are very soft.

Step 5: Increase the oven temperature to 425° F. Carefully remove the potatoes and place them on a baking sheet. Gently smash each potato using the back of a fork or potato masher. Dot them with 5 tablespoons of butter, sprinkle garlic powder evenly over them, and tuck fresh sage leaves on top.

Step 6: Roast the smashed potatoes for 20-25 minutes until they are golden and crispy. Spoon the melted butter and sage over the top, then sprinkle with flaky sea salt.

Step 7: While the potatoes crisp, return the pot roast to the oven, uncovered. Roast it for another 20-30 minutes to deepen the caramelization on top. If needed, add a splash of broth or wine to keep the onions moist and barely covered.

Step 8: Serve the pot roast topped with sea salt, its rich gravy, and plenty of those wonderful caramelized onions. Plate the crispy sage potatoes on the side and dig in!

Servings and Timing

This recipe comfortably serves 6 people, making it perfect for family dinners or small gatherings. The prep time is about 25 minutes, mostly for slicing onions and preparing the meat and potatoes, while the cook time is around 3 hours. Overall, you’re looking at roughly 3 hours and 25 minutes total. Don’t forget to factor in about 20-25 minutes at the end to crisp up the potatoes and caramelize the roast top. No additional resting time is needed, so you can serve it hot and fresh from the oven!

How to Serve This Cider Braised Pot Roast with Crispy Sage Potatoes Recipe

In a white bowl on a white marbled surface, there are two main layers of food: on one side, dark brown pieces of tender meat topped with light brown caramelized onions and small green herb leaves; on the other side, golden yellow, crispy mashed potatoes with a textured, uneven surface and some darker browned edges, also garnished with herb leaves and a single fried green leaf. A fork rests on the edge of the bowl, with its prongs pressed into the mashed potatoes, and there is a second white bowl filled with more golden crispy mashed potatoes slightly visible at the top right of the image. Photo taken with an iphone --ar 4:5 --v 7

I love serving this hearty pot roast with some simple, fresh sides that complement its rich flavors without overpowering them. A crisp green salad with a light vinaigrette or steamed green beans tossed with lemon and garlic are perfect to brighten up the meal. Roasted or sautéed autumn veggies like carrots, parsnips, or Brussels sprouts make wonderful accompaniments as well.

For presentation, I like to plate generous slices of the juicy roast alongside a heap of the crispy, smashed sage potatoes. Garnishing with a few extra fresh sage leaves and a sprinkle of flaky sea salt on the potatoes makes everything feel that much more special. If you want to impress guests, spoon a bit of the braising liquid over the meat right before serving to keep it moist and glossy.

When it comes to drinks, a medium-bodied red wine such as Pinot Noir or a fruity Zinfandel pairs beautifully with the pork and the apple cider notes in the dish. For something non-alcoholic, sparkling apple cider or a lightly brewed iced tea with lemon provide great complementary flavors. This recipe is wonderful for Sunday family dinners, intimate holiday meals, or even casual weeknight feasts when you want something cozy yet elegant served hot and fresh from the oven.

Variations

One of the best parts about this Cider Braised Pot Roast with Crispy Sage Potatoes Recipe is how versatile it is. If you want to swap out the beef chuck roast for pork shoulder or even a boneless leg of lamb, the cooking method works just as well, although I recommend adjusting cooking times slightly to achieve tenderness. For a gluten-free version, simply substitute the flour rub for cornstarch or omit it entirely; the braise still turns out wonderfully flavorful.

If you’re after some extra flavor twists, I’ve found that adding a few whole cloves or star anise to the braising liquid brings a lovely hint of warm spice that pairs beautifully with the cider. You could also swap the chicken broth for vegetable broth for a lighter taste, or use all apple cider for a sweeter profile. For a vegan take, omit the meat altogether and use hearty root vegetables like celeriac, carrots, and potatoes braised in the cider and wine base, finishing with pan-roasted sage potatoes on the side.

Prefer a different cooking method? This recipe is also fantastic made in a crockpot for hands-off convenience. Just follow the same ingredient layering but cook on low for 5-6 hours, then finish the potatoes in the oven for that crispy, golden crunch. It’s a perfect way to come home to a warm, comforting meal without extra fuss.

Storage and Reheating

Storing Leftovers

Any leftovers from this cider braised pot roast with crispy sage potatoes recipe store beautifully in airtight containers. I like to use glass containers with tight-fitting lids to preserve freshness. Place the roast slices and potatoes in separate containers to keep textures optimal. Stored in the refrigerator, they will stay good for 3 to 4 days. Just be sure to cool everything to room temperature before refrigerating.

Freezing

This dish freezes well if you want to prepare ahead or save portions for busy days. Wrap the roast tightly in foil or plastic wrap then place it in a freezer-safe container or heavy-duty freezer bag. Do the same with the potatoes, though I recommend freezing them separately to avoid sogginess. Properly stored, the roast and potatoes will keep quality in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating gently.

Reheating

To reheat leftovers and maintain the best flavor and texture, I recommend warming the roast in a covered oven-safe dish at 325° F until heated through—about 20-30 minutes depending on portion size. Adding a splash of broth or leftover braising liquid keeps it moist. For the crispy sage potatoes, it’s best to re-crisp them in a hot oven or toaster oven at 400° F for 10-15 minutes, watching carefully so they don’t burn. Avoid microwaving the potatoes as they tend to get soggy and lose their crunch.

FAQs

Can I use a different cut of beef besides chuck roast?

Absolutely! While chuck roast is ideal due to its marbling and tenderness after slow cooking, you can also use brisket or shoulder cuts. Just make sure to adjust cooking time as needed so the meat becomes tender and juicy.

What if I don’t have apple cider? Can I substitute something else?

If apple cider isn’t available, you can substitute with apple juice mixed with a little cider vinegar to balance the sweetness or try white grape juice. Avoid using hard cider if you want to keep the alcohol content low.

Is it possible to make this recipe vegetarian or vegan?

Yes! For a vegetarian or vegan version, swap out the beef for hearty root vegetables or mushrooms, use vegetable broth instead of chicken broth, and finish the sage potatoes in vegan butter or olive oil. The flavors still shine beautifully.

Why do I need to smash the potatoes before roasting them again?

Smashing the potatoes increases their surface area, allowing them to crisp up beautifully in the oven while soaking up the sage butter. This step creates the perfect crispy texture with tender insides.

Can I prepare this recipe entirely in a slow cooker?

Definitely! The crockpot method is a fantastic hands-off way to cook this dish. Just layer the ingredients as directed and cook on low for 5-6 hours or high for 3-4 hours. Finish crisping the potatoes in the oven for that desirable crunch.

Conclusion

I really hope you give this Cider Braised Pot Roast with Crispy Sage Potatoes Recipe a try—it truly has become a beloved classic in my kitchen. The comforting aroma as it cooks, the tender meat, and those crisply smashed, sage-flecked potatoes create a meal that feels like a warm hug on a plate. Whether for family dinners or special occasions, this recipe never fails to impress and satisfy. Enjoy every delicious bite!