Cider Braised Pot Roast with Crispy Sage Butter Potatoes by @halfbakedharvest

3h55

6 servings

🥩

1.6 kg

Beef chuck roast

🧂

10 g

Kosher salt

⚫

2 g

Black pepper

🌾

16 g

Flour

🧈

85 g

Salted butter

🧅

450 g

Yellow onions

🧅

4

Shallots

🍎

480 ml

Apple cider

🍲

480 ml

Chicken broth

🌿

8 g

Fresh thyme

🍎

32 g

Apple butter

🥔

450 g

Potatoes

🌿

8 g

Fresh sage leaves

🧄

3 g

Garlic powder

🧂

3 g

Flaky sea salt

  1. Preheat
    • beef chuck roast
    • kosher salt

    Preheat the oven to 325°F (165°C). Season the beef chuck roast on all sides with kosher salt and black pepper.

  2. Rub
    • beef chuck roast
    • all-purpose flour
    • salted butter

    Rub the seasoned roast evenly with the all-purpose flour. Heat 2 tablespoons of salted butter in the Dutch oven over medium-high heat.

  3. Sear
    • beef chuck roast

    Sear the floured roast for 4 to 5 minutes per side until deeply browned. Transfer the roast to a plate.

  4. Add
    • yellow onion

    Add the sliced yellow onion and halved shallot to the Dutch oven. Cook for 10 to 15 minutes until caramelized.

  5. Pour
    • apple cider
    • chicken broth
    • fresh thyme

    Pour in the apple cider and chicken broth. Stir in the fresh thyme and apple butter.

  6. Return
    • beef chuck roast

    Return the browned roast to the Dutch oven. Cover the pot with its lid.

  7. Roast
    • beef chuck roast

    Braise the covered roast in the oven for 180 minutes. Turn the roast once halfway through cooking.

  8. Transfer
    • beef chuck roast

    Remove the roast when fork-tender and transfer it to a plate. Keep the braising liquid warm for serving.

  9. Place
    • small potatoes

    Place the small potatoes in the Dutch oven with some braising liquid. Cook for 15 to 20 minutes until the potatoes are tender.

  10. Transfer
    • small potatoes

    Transfer the tender potatoes to a baking sheet. Smash each potato gently with the potato masher.

  11. Melt
    • salted butter
    • fresh sage leaves

    Melt the remaining 4 tablespoons of salted butter in the Dutch oven. Fry the fresh sage leaves for 1 to 2 minutes until crisp.

  12. Drizzle
    • salted butter
    • fresh sage leaves
    • garlic powder

    Drizzle the sage butter over the smashed potatoes. Season the potatoes with garlic powder and flaky sea salt.

  13. Bake
    • small potatoes
    • beef chuck roast

    Bake the potatoes for 20 to 25 minutes until crisp and golden. Slice or pull apart the tender pot roast.

  14. Serve
    • beef chuck roast
    • small potatoes
    • apple cider

    Serve the pot roast over the crispy potatoes. Spoon the apple cider gravy, caramelized onions, and shallots over each portion.

Cider Braised Pot Roast with Crispy Sage Butter Potatoes by @halfbakedharvest

3h55

6 servings

🥩

1.6 kg

Beef chuck roast

🧂

10 g

Kosher salt

⚫

2 g

Black pepper

🌾

16 g

Flour

🧈

85 g

Salted butter

🧅

450 g

Yellow onions

🧅

4

Shallots

🍎

480 ml

Apple cider

🍲

480 ml

Chicken broth

🌿

8 g

Fresh thyme

🍎

32 g

Apple butter

🥔

450 g

Potatoes

🌿

8 g

Fresh sage leaves

🧄

3 g

Garlic powder

🧂

3 g

Flaky sea salt

Preparation Steps

  1. Step 1/14

    Preheat the oven to 325°F (165°C). Season the beef chuck roast on all sides with kosher salt and black pepper.

    🥩beef chuck roast
    🧂kosher salt
    ⚫black pepper
    🍲Dutch oven

  2. Step 2/14

    Rub the seasoned roast evenly with the all-purpose flour. Heat 2 tablespoons of salted butter in the Dutch oven over medium-high heat.

    🥩beef chuck roast
    🌾all-purpose flour
    🧈salted butter
    🍲Dutch oven
    🥢tongs
    🥄measuring spoons

  3. Step 3/14

    Sear the floured roast for 4 to 5 minutes per side until deeply browned. Transfer the roast to a plate.

    🥩beef chuck roast
    🍲Dutch oven
    🥢tongs

  4. Step 4/14

    Add the sliced yellow onion and halved shallot to the Dutch oven. Cook for 10 to 15 minutes until caramelized.

    🧅yellow onion
    🧅shallot
    🍲Dutch oven
    🥄wooden spoon
    🪵cutting board
    🔪chef's knife

  5. Step 5/14

    Pour in the apple cider and chicken broth. Stir in the fresh thyme and apple butter.

    🍎apple cider
    🍲chicken broth
    🌿fresh thyme
    🍎apple butter
    🍲Dutch oven
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/14

    Return the browned roast to the Dutch oven. Cover the pot with its lid.

    🥩beef chuck roast
    🍲Dutch oven
    🥢tongs

  7. Step 7/14

    Braise the covered roast in the oven for 180 minutes. Turn the roast once halfway through cooking.

    🥩beef chuck roast
    🍲Dutch oven
    🥢tongs

  8. Step 8/14

    Remove the roast when fork-tender and transfer it to a plate. Keep the braising liquid warm for serving.

    🥩beef chuck roast
    🍲Dutch oven
    🥢tongs

  9. Step 9/14

    Place the small potatoes in the Dutch oven with some braising liquid. Cook for 15 to 20 minutes until the potatoes are tender.

    🥔small potatoes
    🍲Dutch oven
    🥢tongs

  10. Step 10/14

    Transfer the tender potatoes to a baking sheet. Smash each potato gently with the potato masher.

    🥔small potatoes
    🍳baking sheet
    🥔potato masher
    🥢tongs

  11. Step 11/14

    Melt the remaining 4 tablespoons of salted butter in the Dutch oven. Fry the fresh sage leaves for 1 to 2 minutes until crisp.

    🧈salted butter
    🌿fresh sage leaves
    🍲Dutch oven
    🥢tongs
    🥄measuring spoons

  12. Step 12/14

    Drizzle the sage butter over the smashed potatoes. Season the potatoes with garlic powder and flaky sea salt.

    🧈salted butter
    🌿fresh sage leaves
    🧄garlic powder
    🧂flaky sea salt
    🍳baking sheet
    🥄measuring spoons

  13. Step 13/14

    Bake the potatoes for 20 to 25 minutes until crisp and golden. Slice or pull apart the tender pot roast.

    🥔small potatoes
    🥩beef chuck roast
    🍳baking sheet
    🔪chef's knife
    🪵cutting board

  14. Step 14/14

    Serve the pot roast over the crispy potatoes. Spoon the apple cider gravy, caramelized onions, and shallots over each portion.

    🥩beef chuck roast
    🥔small potatoes
    🍎apple cider
    🧅yellow onion
    🧅shallot
    🍲Dutch oven
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Seasoning, Dairy, Vegetables, Fruit, Broth, Herbs, Fruit spread

Ingredients

Beef chuck roast, Kosher salt, Black pepper, Flour, Salted butter, Yellow onions, Shallots, Apple cider, Chicken broth, Fresh thyme, Apple butter, Potatoes, Fresh sage leaves, Garlic powder, Flaky sea salt

Notes

Beef chuck roast (3-4 pound roast), Kosher salt (to taste), Black pepper (to taste), Yellow onions (thinly sliced), Shallots (halved), Chicken broth (or dry white wine), Fresh thyme (chopped), Potatoes (small to medium), Flaky sea salt (to taste)

Allergens

Milk

Dietetics

Dietary regimen

High protein

Calories

690 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 48g, Fat: 35g, Fiber: 6g, Sugars: 17g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 1020mg, Iron: 5.5mg

Vitamins

Vitamin C: 28mg, Vitamin B12: 3.1mcg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

25 minutes

Cooking

3 hours 30 minutes

Overall

3 hours 55 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Dutch oven, baking sheet, cutting board, chef's knife, tongs, potato masher, wooden spoon, measuring cups, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn dinner, Winter dinner, Weekend dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Crispy, Silky, Juicy

Flavors

Savory, Sweet, Buttery, Herbal, Rich, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 4 days (Store in an airtight container,Cool before refrigerating,Store gravy with meat to prevent drying), freezer : 90 days (Freeze cooled pot roast and gravy in airtight freezer-safe containers,Freeze potatoes separately for best texture)