Apple Cider Pot Roast with Potatoes

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Description

This Apple Cider Pot Roast with Potatoes is the ultimate fall comfort food. Tender beef roast slow-cooked in apple cider, onions, garlic, carrots, and hearty potatoes makes for a cozy, sweet-savory meal that’s both rustic and elegant. The apple cider infuses the beef with subtle sweetness and depth, balancing perfectly with savory herbs and a rich gravy. Perfect for Sunday dinners, special gatherings, or anytime you crave a soul-warming dish!

 Ingredients For Apple Cider Pot Roast with Potatoes

  • 3–4 lbs beef chuck roast

  • 2 cups apple cider (not vinegar)

  • 1 cup beef broth

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 4–5 carrots, cut into large chunks

  • 4–5 medium potatoes, halved or quartered

  • 2 tbsp olive oil (or butter)

  • 2 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • 3 sprigs fresh thyme (or 1 tsp dried)

  • 2 bay leaves

  • Salt & black pepper, to taste

  • 2 tbsp flour or cornstarch (for thickening, optional)

 Instructions

  1. Sear the Beef

    • Pat the roast dry, season generously with salt and pepper.

    • In a large Dutch oven or skillet, heat oil and sear roast on all sides until browned (about 3–4 minutes per side).

  2. Build the Base

    • Remove beef, set aside. Add onions, garlic, and tomato paste to the pot, cooking 2–3 minutes until fragrant.

  3. Deglaze

    • Pour in apple cider and beef broth, scraping up browned bits. Stir in Worcestershire, herbs, and bay leaves.

  4. Add Vegetables & Roast

    • Place beef back in the pot. Add carrots and potatoes around it.

  5. Slow Cook

    • Cover and cook in oven at 300°F (150°C) for 3–4 hours, or in a slow cooker on LOW for 7–8 hours, until beef is fork-tender.

  6. Make Gravy (Optional)

    • Remove beef and veggies. Simmer remaining liquid. Whisk 2 tbsp flour or cornstarch with cold water, stir into liquid, and cook until thickened.

  7. Serve

    • Slice roast and serve with potatoes, carrots, and ladle gravy over top.

 Notes

  • Use fresh apple cider (not apple cider vinegar). If unavailable, unsweetened apple juice works.

  • For deeper flavor, add a splash of red wine with the broth.

  • Leftovers taste even better the next day as flavors meld.

 Tips

  • Don’t skip searing—the caramelization boosts flavor.

  • Cut veggies into large chunks so they don’t overcook.

  • If you prefer creamy potatoes, cook them separately and serve alongside.

  • Fresh herbs elevate the dish, but dried works well too.

 Servings

  • Serves 6–8 people

Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 38g

  • Carbs: 28g

  • Fat: 22g

  • Fiber: 4g

  • Sugar: 9g

  • Sodium: 620mg

 Benefits

  • Protein-rich for muscle repair and energy.

  • Root vegetables provide vitamins, minerals, and fiber.

  • Apple cider adds antioxidants and a unique sweet-savory balance.

  • Great make-ahead meal—flavors improve overnight.

 Q & A

Q1: Can I make this in the Instant Pot?
Yes! Pressure cook on HIGH for 60 minutes with natural release for 15 minutes.

Q2: What cut of beef works best?
Chuck roast is ideal, but brisket or round roast also works.

Q3: Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Reheat gently with extra broth.

Q4: Can I make it gluten-free?
Yes! Use cornstarch instead of flour for gravy.

Q5: What sides go well with this?
Buttered green beans, roasted Brussels sprouts, or a simple fall salad with apples and walnuts.

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