Cider Braised Pot Roast with Crispy Sage Butter Potatoes

Name: Cider Braised Pot Roast with Crispy Sage Butter Potatoes
Total time: 205 min
Yield: 6 servings
Ingredients: 1.6 kg beef chuck roast; 15 g plain flour; 85 g salted butter; 3 ea yellow onions; 4 ea shallots; 480 ml unfiltered apple juice; 480 ml dry white wine; 5 g fresh thyme; 35 g apple butter; 450 g small potatoes; 5 g fresh sage leaves; 1 tsp garlic powder

Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com

Chuck roast slow-braised with caramelised onions, shallots, apple cider and apple butter until fall-apart tender, served with smashed potatoes roasted crisp in sage brown butter.

Serves 6 205 minKid-friendly

BeefSlow cookAmerican

Ingredients

beef chuck roast1.6 kg
plain flour15 g
salted butter85 g
yellow onions — thinly sliced3 ea
shallots — halved4 ea
unfiltered apple juice480 ml
dry white wine480 ml
fresh thyme — chopped5 g
apple butter35 g
small potatoes450 g
fresh sage leaves5 g
garlic powder1 tsp

Method

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 10 g Cornflour instead of plain flour
Rub the roast with cornflour instead of flour; braising and roasting times are unchanged.
Dairy-free
Cider Braised Pot Roast with Crispy Sage Potatoes
- 75 ml Olive oil instead of salted butter
- 50 g Apple purée instead of apple butter
Soften the onions in a tablespoon of the olive oil and roast the smashed potatoes in the rest with the sage, letting the leaves fry crisp; times are unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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beef chuck roast · 1.6 kg
plain flour · 15 g
salted butter · 85 g
yellow onions · 3 items
shallots · 4 items
unfiltered apple juice · 480 ml
dry white wine · 480 ml
fresh thyme · 5 g
apple butter · 35 g
small potatoes · 450 g
fresh sage leaves · 5 g
garlic powder · 1 tsp

Preheat the oven to 325°F (160°C).
Season the roast with salt and pepper, then rub with the flour to coat. Heat a large oven-safe Dutch oven over high heat. Add 1 tablespoon (14 g) butter and the onions and cook for 5 minutes, until softened. Add the shallots and 1/2 cup (120 ml) of the apple cider (unfiltered apple juice), season with salt and pepper, and cook another 5 minutes, until the onions are very lightly golden. Add the thyme, then nestle the roast into the onions and slather the top with the apple butter. Add the remaining 1 1/2 cups (360 ml) cider and the wine.
Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours, until very tender.
Increase the oven to 425°F (220°C). Remove the potatoes to a baking sheet and smash each one with the back of a fork or a potato masher. Arrange the remaining 5 tablespoons (70 g) butter over the potatoes, sprinkle with garlic powder and add the sage. Roast until crispy, 20-25 minutes. Spoon the butter and sage over the potatoes and season with sea salt.
At the same time, return the roast, uncovered, to the oven for 20-30 minutes, until deeply caramelised on top. If needed, add a little more wine to keep the onions just barely covered.
Serve the pot roast topped with sea salt, the pan gravy and onions, with the potatoes on the side. (Slow cooker option: layer the butter, onions, shallots, roast, apple butter, thyme, cider, wine and potatoes in the slow cooker and cook on low for 5-6 hours or high for 3-4 hours, then crisp the potatoes as above.)