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Apple Cider Pot Roast with Potatoes

A comforting and hearty dish that combines the sweet tang of apple cider with rich flavors of slow-cooked beef, perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 lbs beef chuck roast Choose a well-marbled cut for best results.
  • 1 cup apple cider The star of the show!
  • 1 cup beef broth
  • 4 medium potatoes, quartered Yukon gold or red potatoes work well.
  • 3 carrots, chopped
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil For searing.
  • 1 tablespoon fresh thyme Or use 1 teaspoon dried thyme.
  • Salt and pepper to taste

Method
 

Preparation
  1. Season the beef chuck roast with salt and pepper on all sides.
  2. Chop the carrots, onions, and quarter the potatoes.
Sear the Roast
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Once shimmering, add the seasoned roast and sear for about 4-5 minutes on each side until golden brown.
Add the Good Stuff
  1. Remove the roast and set aside. Add onions and garlic to the pot and sauté until translucent (about 3 minutes).
  2. Pour in the apple cider and beef broth, scrape off any brown bits from the bottom, and bring to a simmer.
  3. Return the roast to the pot.
Toss in the Veggies
  1. Add quartered potatoes and chopped carrots on top of the roast, then sprinkle with thyme.
  2. Cover the pot and let simmer on low heat for about 3-4 hours (or 6-8 hours on low in a slow cooker), until the roast is tender.
Serve
  1. Once done, remove the roast and let it rest for about 10 minutes.
  2. Slice and serve with the potatoes and carrots, drizzling broth over everything.

Notes

Customize this recipe by adding other root vegetables. Skipping the searing step is possible, but it does add flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.