Description
This Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful meal perfect for slow-cooked dinners. Featuring a tender beef chuck roast braised in apple cider, chicken broth, and aromatic herbs, accompanied by golden, crispy sage-infused potatoes, this recipe combines savory and sweet notes for a heartwarming dish.
Ingredients
Scale
For the Pot Roast
- 1 (3-4 pound) beef chuck roast
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons flour
- 6 tablespoons salted butter
- 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, to taste
Instructions
- Prep the Roast: Season the beef chuck roast generously with kosher salt and black pepper on all sides. Lightly dredge the roast in flour, shaking off excess to ensure an even coating.
- Sear the Roast: In a large heavy-bottom skillet or ovenproof pot, melt 4 tablespoons of the salted butter over medium-high heat. Sear the roast for about 4-5 minutes on each side until a rich, brown crust forms. Remove the roast and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Add the thinly sliced onions and halved shallots, cooking over medium heat until softened and caramelized, about 10-12 minutes.
- Deglaze and Prepare Braising Liquid: Pour in the apple cider and chicken broth (or dry white wine) to deglaze the pan, scraping up browned bits. Stir in the chopped fresh thyme and apple butter until well combined.
- Braise the Roast: Return the seared roast back to the pot, nestling it among the onions and shallots. Cover with a lid and place in a preheated oven at 300°F (150°C). Braise for approximately 3 hours until the meat is tender and easily pulls apart.
- Prepare Potatoes: While the roast braises, wash and dry the potatoes. Halve or quarter them depending on size to ensure even cooking.
- Cook Crispy Sage Potatoes: In a separate skillet, heat a drizzle of oil over medium-high heat. Add the potatoes and cook until golden and crispy, about 15-20 minutes, turning occasionally. In the last few minutes, add fresh sage leaves and garlic powder, allowing the sage to crisp without burning.
- Season Potatoes: Remove the potatoes and sage from the skillet. Sprinkle with flaky sea salt to taste.
- Serve: Slice the braised pot roast and serve alongside the crispy sage potatoes, spooning some of the braising liquid and caramelized onions over the meat for extra flavor.
Notes
- This recipe is ideal for preparing ahead; the flavors deepen overnight.
- Use chicken broth or dry white wine depending on your preference for a lighter or richer braising liquid.
- Ensure the ovenproof pot is tightly covered during braising to retain moisture.
- If unavailable, fresh thyme can be substituted with dried thyme (use 1 tablespoon dried).
- For extra crispiness, parboil potatoes for 5 minutes before pan-frying them.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg
