Apple Cider-Braised Beef Pot Roast
The secret behind what makes this beef pot roast so incredibly tender is low 'n' slow braising it in half apple cider and half beef broth.---coziest hands-off dinner EVER!
Servings 6 -8 servings
Ingredients
- 2 lbs beef chuck roast, fat trimmed
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup beef broth
- 1/4 cup red wine or additional beef broth
- 1 cup apple cider
- 1 sprig fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1/2 lb peeled and 1-in cut carrots
- 1/2 lb peeled and quartered russet potatoes
- 3 cloves garlic minced
- 1 large onion peeled and quartered, layers pulled apart
Instructions
- Pat chuck roast dry and season all over with salt and pepper to taste. Heat butter and olive oil in a Dutch oven over medium-high heat until shimmery. Add roast to pan and sear 2-3 minutes on both sides until golden. Reduce heat to medium and pour beef broth, red wine, and apple cider into pot. Bring to a low simmer then remove from heat and arrange thyme, rosemary, and bay leaf next to roast. Cover roast with a lid and bake at 300F 2 hours.
- Remove roast from oven and add carrots, potatoes, garlic, and onion to pot. Sprinkle with salt and pepper to taste. Cover roast with lid and bake an additional 1 to 1-1/2 hours until veggies and pot roast is tender.
- Remove pot roast from pot and cut into large serving pieces. Serve pot roast with veggies and additional sauce from the pan. Enjoy!