Apple Cider Pot Roast
This pot roast is braised slowly in apple cider, creating a tender, flavorful meat with a glossy, sauce-like gravy. The dish features a seasoned beef roast that becomes fork-tender, surrounded by aromatics and cooked apples, with a final appearance of a rich, caramelized exterior and moist interior.
Equipment
- Dutch oven or heavy ovenproof pot
- Kitchen tongs
Ingredients
- 3 pounds beef chuck roast preferably with some marbling
- 2 tablespoons olive oil for browning
- 2 cloves garlic minced
- 1 medium onion chopped
- 2 cups apple cider
- 2 carrots large carrots peeled and sliced
- 2 apples firm apples e.g., Fuji or Honeycrisp, sliced
- 2 sprigs fresh thyme
- 1 tablesspoon flour optional, for thickening
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 325°F (160°C). Pat the beef roast dry with paper towels, then season generously with salt and pepper.3 pounds beef chuck roast
- Heat olive oil in your Dutch oven over medium-high heat until shimmering. Sear the beef on all sides until deeply browned, about 4-5 minutes per side, releasing a rich aroma.3 pounds beef chuck roast
- Remove the browned beef and set aside briefly. In the same pot, add chopped onion and minced garlic; cook until fragrant and softened, about 3 minutes, scraping up any flavorful browned bits from the bottom.3 pounds beef chuck roast
- Pour in the apple cider, scraping the pot to loosen any caramelized bits, and bring to a gentle simmer.3 pounds beef chuck roast
- Add the seared beef back into the pot along with sliced carrots, sliced apples, and thyme sprigs. Cover the pot and transfer it to the preheated oven.3 pounds beef chuck roast
- Cook in the oven for about 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart.
- Remove the pot from the oven and transfer the beef to a plate. Tent with foil and let rest for 10 minutes.
- Meanwhile, skim excess fat from the surface of the sauce and pour the braising liquid into a saucepan. Bring to a simmer and cook until slightly reduced and thickened, about 10 minutes.
- If you prefer a thicker gravy, whisk in a teaspoon of flour and cook, stirring, for another 2 minutes until smooth and glossy.3 pounds beef chuck roast
- Slice the rested beef and arrange it on a serving platter. Spoon the rich cider gravy over the top, along with cooked apples and vegetables for a colorful presentation.
Notes
For extra flavor, add a splash of brandy or apple brandy to the sauce before serving. The cooked apples add a delightful sweetness that complements the savory beef perfectly.