Go Back

Apple Cider Pot Roast with Potatoes

A comforting slow-cooked pot roast in a savory apple cider glaze, perfect for family gatherings or a cozy weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds boneless beef chuck roast
  • 2 cups apple cider
  • 4 medium Yukon gold potatoes, cut into chunks
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • 2 cups beef broth (or stock)
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Gather all your ingredients and chop the vegetables.
Searing the Roast
  1. In a large dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides for 4-5 minutes each until it develops a crust.
Sautéing the Aromatics
  1. Remove the roast and add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until aromatic.
Combining Ingredients
  1. Add the carrots and potatoes to the pot, followed by the thyme and rosemary. Stir to combine, then add the apple cider and beef broth, scraping the bottom of the pot.
Simmering
  1. Return the roast to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours until fork-tender.
Serving
  1. Garnish with freshly chopped parsley and serve, preferably with warm crusty bread.

Notes

Searing the meat properly gives it a depth of flavor. Consider adding red pepper flakes for a kick. This dish tastes even better the next day!