Cider Braised Pot Roast Recipe

Apple Cider braised pot roast resting on a serving platter with tender potatoes and carrots ready for serving.

Cider Braised Pot Roast Recipe

This melt-in-your-mouth cider braised Pot Roast recipe is filled with savory flavors like thyme, caramelized onions, potatoes, carrots, and yes, apples too!

Prep Time15

Cook Time2 30

Total Time2 45

Servings: servings

Calories: 416kcal

Author: Stephanie Wilson

Ingredients

2-3 pound beef chuck roast
salt and black pepper
2 tablespoons flour
1 tablespoons butter
1 yellow onion thinly sliced
2 garlic cloves minced
1 cup apple cider
2 cups Beef broth
2 tablespoons chopped fresh thyme (or 1 teaspoon dried)
1 pound potatoes small to medium (halved in larger)
3 carrots peeled and chopped
1 large apple quartered (peeled or unpeeled)

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Instructions

Preheat the oven to 325° F.
Season the roast with salt and pepper on both sides, then dredge in flour to lightly coat. If using dried instead of fresh thyme, season the roast with thyme, salt, and pepper before dredging in the flour.
Heat a large oven-safe Dutch Oven or braiser over high heat. Add 1 tablespoon butter and the onions and let cook until softened, about 5 minutes. Add the garlic and ½ cup apple cider, season with salt and pepper, and cook another 5 minutes, or onions are soft and golden. Nestle the roast into the onions and pour in the remaining cider and broth.
Arrange the potatoes, carrots, and apples around the roast and top with fresh thyme. Cover and roast in the oven for 2 ½ to 3 ½ hours (depending on its size) or until it is fork tender.
Remove the pot from the oven and increase the temperature to 425°F. Transfer the potatoes and carrots to a platter using a slotted spoon, then season with salt and pepper. When the oven is at temperature, return the uncovered pot roast and roast for 15 to 20 minutes, or until the roast is deeply caramelized on top. Add broth or cider as needed.
I like to transfer the pot roast to a serving platter with the potatoes, carrots, and apples but you can also serve straight from the pot along with the gravy it makes during cooking.
To thicken the gravy, remove the roast, carrots, potatoes, and onions from the pot. Bring the braising liquid to a boil and make a slurry by whisking equal amounts of cornstarch and water (I start with 2 tablespoons of each). Once the liquid is bubbling, slowly stir in just enough slurry to thicken as desired.

Notes

Crockpot Instructions: Add all of the ingredients to the bowl of your crockpot, arranging the potatoes, carrots, and apples around the roast. Cover and cook on low for 6-10 hours or on high for 5-6 hours, depending on the roast size, or until fork-tender.
Beef: Chuck roast is the most reliable cut for pot roast, but brisket or round can be used (they may be leaner and less tender).
Apple cider: Use non-alcoholic apple cider (not apple juice). Hard cider can be substituted for a richer, more complex flavor.
Apples: Choose firm, tart varieties (like Granny Smith or Honeycrisp) so they hold up during braising.
Make-ahead: Pot roast tastes even better the next day. Refrigerate overnight, then skim any fat before reheating.

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