Apple Cider Pot Roast with Potatoes
A comforting and hearty one-pot dish featuring tender beef, flavorful vegetables, and sweet apple cider, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 3 lb chuck roast Choose a good quality cut for best flavor.
- 2 tablespoons olive oil For searing the meat.
- to taste Salt and black pepper For seasoning.
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups apple cider Can use non-alcoholic if preferred.
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- 4–5 medium Yukon Gold potatoes, quartered
- 3 carrots, cut into chunks
- 2 tablespoons cornstarch For thickening the sauce.
- 2 tablespoons water To mix with cornstarch.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Season the chuck roast generously with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned, approximately 4 to 5 minutes per side. Remove the roast and set aside.
- In the same pot, add sliced onions and sauté until softened. Add minced garlic and cook for about 1 minute until fragrant.
- Stir in the tomato paste, then pour in the apple cider and beef broth to deglaze the pot. Add Worcestershire sauce, thyme, rosemary, and cinnamon.
- Return the roast to the pot and arrange quartered potatoes and carrot chunks around it. Bring everything to a gentle simmer.
- Cover the pot and transfer it to a preheated oven at 325°F (160°C). Let it braise for approximately 3 to 3.5 hours.
Thickening the Sauce
- After cooking, remove the roast and vegetables. Skim off excess fat, and stir in a cornstarch slurry to thicken the sauce on the stovetop.
Serving
- Serve the roast sliced or shredded with potatoes, carrots, and rich pan gravy. Garnish with freshly chopped parsley.
Notes
Let the roast rest after cooking to allow juices to redistribute. Feel free to add other vegetables like parsnips or turnips for variety.