Description
A hearty cider-braised pot roast served with crispy sage potatoes.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 cups apple cider
- 1 onion, chopped
- 4 carrots, chopped
- 4 potatoes, diced
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Season the roast with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium heat.
- Sear the roast on all sides until browned.
- Add onions and garlic, sauté until softened.
- Pour in the apple cider and add thyme and carrots.
- Cover and transfer to the oven. Cook for 3 hours.
- In the last 30 minutes, add diced potatoes to the pot.
- Remove the pot from the oven. Let it rest before slicing.
- Serve with crispy sage leaves on top.
Notes
- Use fresh apple cider for best flavor.
- Adjust cooking time based on roast size.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Cider-Braised Pot Roast, Crispy Sage Potatoes, Beef Recipe