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Cider Braised Pot Roast Recipe

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4.1 from 7 reviews

This Cider Braised Pot Roast is a flavorful, tender beef dish slowly cooked in a blend of apple cider, chicken broth, and aromatic herbs. The chuck roast is first seared to develop a rich crust, then braised in a combination of cider, broth, and caramelized vegetables for hours until it becomes melt-in-your-mouth tender. With hints of thyme, sage, and rosemary, this comforting pot roast is perfect for a hearty family meal.

Ingredients

Beef and Seasoning

  • 3-4 lb chuck roast (excess fat trimmed)
  • Salt and pepper (divided, to taste)
  • 2 tsp dried parsley (divided)
  • 2 tsp dried thyme (divided)
  • 1 tsp dried sage
  • 1 tsp garlic powder (divided)
  • 1 1/2 tbsp arrowroot starch
  • 2 tbsp avocado oil

Vegetables and Aromatics

  • 1 shallot (sliced thin)
  • 1 yellow onion (halved and sliced thin)
  • 2 parsnips (peeled and chopped)
  • 2 carrots (peeled and chopped)

Liquids and Flavorings

  • 2 tbsp white balsamic vinegar (divided)
  • 1 tsp coconut sugar
  • 2 cups chicken broth
  • 1/2 cup apple cider
  • Fresh rosemary (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) to prepare for braising.
  2. Prepare Roast: Let the chuck roast sit at room temperature for 30 minutes. Pat it dry with paper towels. Season both sides evenly with half of the salt, pepper, dried parsley, thyme, sage, and garlic powder. Then coat both sides with arrowroot starch to help create a flavorful crust when searing.
  3. Sear the Roast: Heat a large Dutch oven over medium heat and add avocado oil. Once the oil is shimmering, add the roast and cook for 2-4 minutes per side until lightly browned. Browning seals in juices and builds flavor. Remove the roast and set aside on a clean plate.
  4. Deglaze the Pot: Pour 1 tablespoon of white balsamic vinegar into the pot. Scrape the bottom with a wooden spoon to loosen any browned bits, which adds deep flavor to the sauce.
  5. Caramelize Aromatics: Add the sliced shallot and onion to the pot. Sauté on low heat for 8-10 minutes, stirring occasionally. Add extra salt and coconut sugar, then continue to sauté for another 5-8 minutes until caramelized and sweet.
  6. Add Vegetables: Add the chopped parsnips and carrots to the pot, sauté for 5 more minutes. Season the vegetables with the remaining dried parsley, thyme, garlic powder, sage, salt, and pepper.
  7. Combine and Braise: Push the vegetables to the side to create space in the center of the pot. Return the seared roast to the pot. Pour in 2 cups of chicken broth, ½ cup apple cider, and the remaining 1 tablespoon white balsamic vinegar over the roast. Cover with the lid.
  8. Braise in Oven: Place the covered pot in the preheated oven. Roast at 400°F for 30 minutes, then reduce oven temperature to 300°F (149°C). Continue to braise for about 3 hours for a 3 lb roast or 3 hours 30 minutes for a 4 lb roast, until the internal temperature reaches 185-195°F and the meat is very tender.
  9. Rest and Serve: Remove the pot from the oven and take off the lid. Let the roast rest for 10-15 minutes to redistribute juices. Shred the meat with a fork and serve it alongside the braised vegetables. Spoon some of the cooking liquid over the meat and garnish with fresh rosemary for a fragrant finish.

Notes

  • Allow the roast to come to room temperature before cooking for more even cooking.
  • Arrowroot starch helps to create a nice crust on the roast during searing.
  • Use a heavy Dutch oven with a tight-fitting lid to retain moisture during braising.
  • If you prefer, substitute white balsamic vinegar with apple cider vinegar for a more pronounced cider flavor.
  • Cooking time may vary depending on the size and thickness of your roast; always check for tenderness and internal temperature.
  • Leftover braising liquid can be reduced on the stovetop to make a delicious gravy.
  • For a gluten-free recipe, verify that chicken broth and arrowroot starch are certified gluten-free.

Find it online: https://marthatasty.com/cider-braised-pot-roast-recipe/