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Nicole Grace

Cider-Braised Pot Roast: Discover the Secret to Tenderness!

A delicious and tender Cider-Braised Pot Roast, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 carrots peeled and cut into 2-inch pieces
  • 3 stalks celery cut into 2-inch pieces
  • 2 cups apple cider
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
  • 2 bay leaves

Method
 

  1. Preheat your oven to 300°F.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
  3. In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
  4. Add the carrots and celery to the pot, stirring for another 2-3 minutes.
  5. Pour in the apple cider and beef broth, then stir in the tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
  6. Return the seared roast to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
  7. Braise the roast for 3 to 4 hours, or until the meat is fork-tender. Check occasionally to ensure there is enough liquid; add more broth if necessary.
  8. Once done, remove the pot from the oven and let the roast rest for about 15 minutes before slicing. Serve with the vegetables and sauce from the pot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 40gFat: 25gSugar: 10g

Notes

  • For added flavor, consider marinating the roast in apple cider overnight before cooking.
  • You can also substitute the apple cider with hard cider for a richer taste.
  • For a thicker sauce, remove the roast after cooking, then simmer the liquid on the stove until reduced to your desired consistency.

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