Name: Apple Cider Pot Roast with Potatoes
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 3 to 4 pounds beef chuck roast; 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 cup apple cider; 1 cup beef broth; 2 tablespoons apple cider vinegar; 2 tablespoons tomato paste; 1 tablespoon Dijon mustard; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 pounds baby potatoes, halved; 4 large carrots, peeled and cut into chunks

Description

This Apple Cider Pot Roast is a comforting one-pot meal featuring tender beef braised in apple cider with potatoes, carrots, and aromatic herbs. Perfect for a cozy autumn dinner.

Ingredients

Scale

3 to 4 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 cup apple cider
1 cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon Dijon mustard
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds baby potatoes, halved
4 large carrots, peeled and cut into chunks

Instructions

Preheat the oven to 325°F (165°C).
Season the beef chuck roast generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Remove and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the apple cider, beef broth, apple cider vinegar, tomato paste, and Dijon mustard, scraping up any browned bits from the bottom.
Return the roast to the pot along with the thyme, rosemary, and bay leaves. Bring the liquid to a simmer.
Cover the pot and transfer to the oven. Braise for 2 hours.
After 2 hours, add the baby potatoes and carrots around the roast. Cover and continue braising for another 45 minutes to 1 hour, until the meat is fork-tender and vegetables are cooked.
Remove the pot from the oven. Discard the herb sprigs and bay leaves. Let the roast rest for 10 minutes before slicing.
Serve the sliced roast with the potatoes and carrots, spooning some of the braising liquid over the top.

Notes

For a thicker gravy, remove the roast and vegetables, then simmer the braising liquid on the stovetop with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until thickened.

Nutrition

Calories: 520 kcal
Sugar: 12 g
Fat: 28 g
Carbohydrates: 30 g
Protein: 38 g