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Cozy Apple Cider Braised Pot Roast: Best Fall Dinner

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This cozy apple cider braised pot roast for fall is the version I landed on after maybe a dozen tries. It’s not fancy, but it makes the whole house smell like autumn, and the meat comes out so tender it falls apart when you look at it.

Ingredients

Scale
  • Beef chuck roast (3-4 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 3 celery stalks, cut into 2-inch pieces
  • 2 pounds Yukon Gold potatoes, halved or quartered
  • 2 cups apple cider
  • 1 cup beef broth, low-sodium
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 325°F (163°C). Position the rack in the lower third of the oven.
  2. Pat the chuck roast dry with paper towels. Season generously on all sides with salt and black pepper.
  3. Heat the olive oil in your dutch oven over medium-high heat until shimmering. Carefully place the roast in the pot and sear without moving for 4-5 minutes until a deep brown crust forms. Flip and repeat on all sides, including the ends (about 15 minutes total). Transfer the seared roast to a plate.
  4. Reduce the heat to medium. Add the diced onion to the pot and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pot.
  5. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute, stirring constantly.
  6. Pour in the apple cider and beef broth, using your wooden spoon to scrape up any remaining browned bits. Add the rosemary, thyme, and bay leaves. Bring the liquid to a simmer.
  7. Return the roast to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the roast. Add the carrots, celery, and potatoes around the roast.
  8. Cover the pot with a tight-fitting lid (use foil if needed to create a seal). Transfer to the preheated oven and braise for 3 to 3.5 hours, until the meat is fork-tender.
  9. Remove from the oven and carefully transfer the roast and vegetables to a serving platter. Cover loosely with foil to keep warm.
  10. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the herb sprigs and bay leaves. Let the liquid sit for a few minutes, then skim off the fat that rises to the top.
  11. Bring the liquid to a simmer over medium heat and cook for 5-8 minutes until it thickens slightly. Stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper.
  12. Pour the sauce over the roast and vegetables and serve immediately.

Notes

Don’t rush the sear; it creates a deep savory flavor. Use a cartouche if your lid doesn’t fit tight to prevent evaporation. Let the meat rest after braising for 10-15 minutes to allow juices to redistribute. Skim the fat from the braising liquid for a cleaner sauce. Don’t skip the apple cider vinegar at the end—it brightens the dish. Check the liquid level at the 2-hour mark to prevent scorching.

Nutrition

Keywords: apple cider braised pot roast, fall dinner, pot roast, braised beef, comfort food, one pot meal

Find it online: https://hungermind.com/cozy-apple-cider-braised-pot-roast-best-fall-dinner/