Cider Pot Roast (Print Version)
# Ingredients:
01 -
A 3 to 4 lb chuck roast made from beef.
02 -
Black pepper and kosher salt for flavor.
03 -
Two spoonfuls of flour.
04 -
Six tablespoons of salted butter.
05 -
Three large yellow onions, sliced thinly.
06 -
Four shallots, cut in half.
07 -
Two cups filled with apple cider.
08 -
Two cups of chicken broth—you can also use a dry white wine.
09 -
Fresh thyme, roughly two tablespoons, finely chopped.
10 -
Two spoonfuls of apple butter.
11 -
Just about a pound of small or medium-sized potatoes.
12 -
A quarter cup of sage leaves, fresh.
13 -
A teaspoon of garlic powder.
14 -
Some flaky sea salt for sprinkling.
# Instructions:
01 -
Set your oven to 325°F to preheat. Sprinkle salt and pepper on the roast, then dust it with a bit of flour.
02 -
Warm up a Dutch oven, melt the butter, and toss in the onions. Let them cook for five minutes, then add in the halved shallots and some apple cider. Stir and cook another five minutes till they turn golden brown.
03 -
Throw in the chopped thyme, set the roast on top of the onion mix, and smear it with apple butter. Pour in the rest of the cider and wine. Scatter the potatoes around the meat.
04 -
Cover it all up and let it slowly cook in the oven for about 2.5 to 3 hours, or until the meat is tender.
05 -
Crank up the oven heat to 425°F. Move the potatoes onto a baking tray, smash them with a fork or masher, and slather them with butter, garlic powder, and sage. Let them roast for 20-25 minutes until the edges crisp up.
06 -
Keep the roast uncovered and bake another 20-30 minutes until the top looks caramelized. If the onions start drying out, add a little more liquid to keep them moist.
# Notes:
01 -
Feel free to swap the wine for chicken broth if you’d like.
02 -
Make sure the liquid barely covers the onions while they cook.
03 -
Smashing the potatoes before roasting makes them lovely and crispy.