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Apple Cider Pot Roast with Potatoes

A cozy and savory dish that combines the sweet tang of apple cider with hearty beef, potatoes, and vegetables, perfect for busy days.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lb beef chuck roast Choose one with good marbling for best flavor.
  • Salt and pepper To taste.
  • 2 tablespoons olive oil For browning the roast.
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups apple cider (not hard cider)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
Vegetables
  • 4 medium-sized potatoes, cut into quarters
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Start by patting your beef chuck roast dry and seasoning it generously with salt and pepper.
  2. In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Add the roast and sear it on all sides until it’s a beautiful brown color—about 4-5 minutes per side.
Cooking
  1. Remove the roast from the pot and set it aside.
  2. In the same pot, toss in the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
  3. Pour in the beef broth and apple cider, scraping any bits stuck to the bottom of the pot.
  4. Add the Dijon mustard, dried thyme, and rosemary for flavor.
  5. Return the roast to the pot and surround it with the potatoes and carrots. Bring to a boil.
  6. Cover the pot and transfer it to a preheated oven at 300°F (150°C).
  7. Bake for 3-4 hours, or until the meat is fork-tender.
Serving
  1. When ready, carefully remove the roast and vegetables from the pot.
  2. You can slice the roast or shred it before serving. Pour some of the cooking liquid over the top and garnish with fresh parsley if desired.

Notes

To keep the pot roast juicy, look for one with good marbling. Store leftovers in an airtight container in the fridge for up to four days or freeze for later use.