Description
This comforting and delicious Cider Braised Pot Roast with Crispy Sage Potatoes offers a tender, slow-cooked beef chuck roast braised in apple cider and wine with savory onions, thyme, and apple butter. Paired with crispy smashed potatoes infused with garlic and fresh sage, this hearty meal is perfect for cozy family dinners.
Ingredients
For the Pot Roast
- 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
For the Crispy Sage Potatoes
- 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)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F. Season the beef chuck roast generously with kosher salt and black pepper, then rub it evenly with flour to coat the surface—this helps to develop a nice crust and thicken the braising liquid later.
- Sauté Onions and Shallots: Heat a large, oven-safe Dutch oven over high heat. Add 1 tablespoon of salted butter and sauté the thinly sliced yellow onions for about 5 minutes until softened. Add the halved shallots and ½ cup of apple cider, then season with salt and pepper. Continue cooking for an additional 5 minutes until the onions develop a very light golden color.
- Assemble Braise: Stir in the chopped fresh thyme, nestle the seasoned roast into the onion and shallot mixture, and generously spread apple butter over the top of the roast. Pour in the remaining 1 ½ cups of apple cider and 2 cups of chicken broth or dry white wine around the roast.
- Add Potatoes and Braise: Arrange the small to medium potatoes around the roast in the Dutch oven. Cover with the lid and place in the preheated oven to roast for 2 ½ to 3 hours, or until the roast is very tender and the potatoes are cooked through.
- Prepare Crispy Sage Potatoes: Increase the oven temperature to 425°F. 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 just enough to flatten slightly but keep it intact. Dot 5 tablespoons of salted butter over the smashed potatoes, sprinkle evenly with garlic powder, and scatter fresh sage leaves on top.
- Roast Potatoes until Crispy: Roast the potatoes in the hot oven for 20-25 minutes until crispy and golden. Spoon the melted butter and sage leaves over the potatoes once they come out, then season with flaky sea salt to taste.
- Finish the Pot Roast: While the potatoes roast, return the uncovered pot roast to the oven and continue cooking for 20-30 minutes until the top is deeply caramelized. If the onions look dry or the liquid has reduced too much, add a splash of broth or wine to keep them just barely covered.
- Serve: Slice the pot roast and serve topped with sea salt, the rich braising gravy, and caramelized onions. Plate the crispy sage potatoes on the side for a hearty, comforting meal. Enjoy!
Notes
- If you prefer using a crockpot, the recipe can be adapted by layering butter, onions, and shallots in the crockpot, adding the seasoned roast, apple butter, thyme, apple cider, and wine, then cooking on low for 5-6 hours or high for 3-4 hours.
- The crispy smashed potatoes are roasted separately after the braising to achieve the perfect crispiness with sage flavor.
- Use dry white wine or chicken broth as preferred for a different depth of flavor in the braising liquid.
- Make sure to generously season the roast and potatoes to enhance flavor.
- Leftover pot roast and potatoes reheat well for next-day meals.
