Apple Cider Pot Roast with Potatoes | Easy Recipe

Apple Cider Pot Roast with Potatoes Recipe

This recipe yields a tender, flavorful pot roast with vegetables, perfect for a comforting meal.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 3-4 hours

Ingredients:

• 3-4 lb beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups apple cider
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and¹ freshly ground black pepper to taste
• 2 lbs small potatoes (such as red or Yukon Gold), halved or quartered if large
• 1 lb carrots, peeled and cut into 2-inch chunks
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)
• Fresh parsley, chopped (for² garnish, optional)

Instructions:

1. Prepare the Roast: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Roast: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
3. Sauté Aromatics: Add the chopped onion to the same pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze: Pour in the apple cider and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the cider to a simmer.
5. Add Liquids and Seasoning: Stir in the beef broth, Worcestershire sauce, Dijon mustard, thyme, and rosemary. Return the seared roast to the pot. The liquid should come about halfway up the roast. If not, add a little more beef broth or water.
6. Braise: Bring the liquid back to a gentle simmer. Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 hours.
7. Add Vegetables: Add the potatoes and carrots to the pot around the roast. Stir gently to submerge the vegetables in the liquid as much as possible.
8. Continue Braising: Cover and continue to braise for another 1 to 1.5 hours, or until the roast is very tender and easily pulls apart with a fork, and the vegetables are tender.
9. Rest: Carefully remove the roast and vegetables from the pot and place them on a serving platter. Cover loosely with foil and let rest for 10-15 minutes.
10. Make Gravy (Optional): Skim off any excess fat from the liquid remaining in the pot. If you prefer a thicker gravy, create a slurry by whisking together the cornstarch and cold water. Bring the pot liquid to a simmer on the stovetop and whisk in the cornstarch slurry. Cook, stirring constantly, until the gravy has thickened.
11. Serve: Shred or slice the pot roast and serve with the potatoes and carrots. Spoon the gravy over the meat and vegetables. Garnish with fresh chopped parsley if desired.