Description
A hearty dish featuring tender pot roast braised in cider, served with crispy sage potatoes.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups apple cider
- 2 cups beef broth
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 2 pounds potatoes, diced
- 1/4 cup fresh sage leaves
- 2 tablespoons butter
Instructions
- Preheat your oven to 325°F (165°C).
- Season the pot roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the roast on all sides until browned.
- Remove the roast and set aside. Add onion and garlic, cooking until softened.
- Stir in apple cider, beef broth, brown sugar, mustard, and thyme.
- Return the roast to the pot, cover, and braise in the oven for 3 hours.
- Meanwhile, boil the diced potatoes until tender, then drain.
- In a skillet, melt butter and add sage leaves, frying until crispy.
- Add the potatoes to the skillet and toss to coat with butter and sage.
- Serve the pot roast with crispy sage potatoes on the side.
Notes
- For best results, use a well-marbled roast.
- Adjust cooking time based on the size of the roast.
- Try adding carrots or parsnips for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Cider-Braised Pot Roast, Crispy Sage Potatoes, Beef Roast Recipe