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Apple Cider Pot Roast with Potatoes

This Apple Cider Pot Roast with Potatoes is a delicious twist on a classic comfort food, offering tender beef infused with sweet apple cider and savory herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast
  • 4 medium-sized potatoes, peeled and cut into quarters
  • 2 cups apple cider
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 4-6 medium carrots, cut into chunks
  • 1-2 tablespoons olive oil
  • to taste Salt and pepper
  • 1-2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 1-2 teaspoons rosemary (fresh or dried)

Method
 

Preparation
  1. Rub the beef chuck roast with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
  3. Chop the onions, garlic, potatoes, and carrots.
Cooking
  1. In the slow cooker, layer the chopped potatoes, carrots, onions, and garlic at the bottom.
  2. Place the seared roast on top of the vegetables.
  3. Pour the apple cider over the roast and vegetables. Sprinkle thyme and rosemary on top.
  4. Cover the slow cooker and set it to low for 8 hours or high for 4-5 hours.
  5. Once done cooking, serve the pot roast on a platter and enjoy.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. To thicken the sauce, mix some cooking liquid with cornstarch and boil. For a vegetarian twist, substitute beef with portobello mushrooms and use vegetable broth.