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Apple Cider Pot Roast
3 h 15 minServes 6Nutri-Score C€€
C
3 h 15 min
3 h 15 minApple Cider Pot Roast
what you need
Ingredients
beef chuck roast (patted dry, at room temperature)Meat1.4 kg
saltSpices10 g
black pepper (freshly ground)Spices3 g
olive oilPantry30 ml
onion (roughly chopped)Produce2 pieces
garlic (minced)Produce4 pieces
carrots (peeled, cut into large chunks)Produce4 pieces
potatoes (peeled, quartered)Produce700 g
apple ciderBeverages480 ml
beef brothPantry240 ml
tomato pastePantry30 g- Worcestershire saucePantry15 ml
dried thymeSpices3 g
bay leavesSpices2 pieces- cornstarch (mixed with cold water)Pantry15 g
per serving
Nutrition
422kcal
- Carbs
- 16 g
- Proteins
- 41 g
- Fat
- 22 g
what you’ll use
Tools
Dutch oven
Tongs
cutting board
step by step
Method
- Step 1
Season and sear the beef
- Pat the beef chuck roast dry and season generously with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until deeply browned.
- Transfer the roast to a plate and set aside.
- Step 2
Sauté the aromatics
- Lower the heat to medium and add the onion to the same pot, scraping up the browned bits.
- Stir in the garlic and tomato paste and cook until fragrant.
- Step 3
Deglaze with apple cider
- Pour in the apple cider and beef broth, stirring to loosen everything from the bottom.
- Add the Worcestershire sauce, dried thyme and bay leaves.
- Step 4
Braise the roast
- Return the roast to the pot, cover with a lid and transfer to the oven at 160 °C.
- Braise until the meat is nearly tender.
- Step 5
Add the vegetables
- Add the carrots and potatoes around the roast.
- Cover and continue braising until the vegetables are fork tender and the meat shreds easily.
- Step 6
Thicken the sauce and serve
- Transfer the roast and vegetables to a serving dish and discard the bay leaves.
- Stir the cornstarch slurry into the braising liquid and simmer until slightly thickened.
- Spoon the sauce over the roast and serve.