Description
This apple cider pot roast is a cozy, flavorful dish where tender beef chuck roast is slow-cooked with apple cider, vegetables, and herbs for a comforting meal with a touch of sweetness.
Ingredients
- 1 (3 to 4 pound) beef chuck roast
- Salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups apple cider
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 3 carrots, peeled and cut into chunks
- 2 stalks celery, cut into chunks
- 2 medium potatoes, cut into chunks
Instructions
- Season the beef chuck roast with salt and pepper on all sides.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
- In the same pot, add chopped onion and cook until softened, about 3 minutes. Add garlic and cook for 1 more minute.
- Return the roast to the pot. Pour in apple cider and Worcestershire sauce. Add thyme sprigs.
- Bring to a simmer, then cover and reduce heat to low. Cook for about 2.5 to 3 hours, or until meat is fork-tender.
- During the last hour of cooking, add carrots, celery, and potatoes around the roast.
- Once vegetables are tender and roast is cooked, remove thyme sprigs and serve hot.
Notes
- You can substitute apple juice if apple cider isn’t available, but cider adds a richer flavor.
- Browning the meat first adds depth to the final flavor.
- This dish pairs well with crusty bread or mashed potatoes for soaking up the sauce.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 14g
- Sodium: 430mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
