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Slow Cooked Apple Cider Pot Roast with Creamy Roasted Garlic Mashed Potatoes
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Slow Cooked Apple Cider Pot Roast with Creamy Roasted Garlic Mashed Potatoes

4 h 15 minServes 6Nutri-Score C€€
from @brightmomentco12 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck roast (trimmed of excess fat, patted dry)Meat1.4 kg
  • olive oilPantry30 ml
  • yellow onion (halved and sliced)Produce1 piece
  • carrots (peeled, cut into large chunks)Produce4 pieces
  • garlic (cloves, smashed)Produce4 pieces
  • apple ciderBeverages480 ml
  • beef brothPantry240 ml
  • tomato pastePantry30 g
  • Worcestershire saucePantry15 ml
  • Dijon mustardPantry15 g
  • fresh thyme (sprigs)Produce4 pieces
  • bay leafSpices2 pieces
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • cornstarch (mixed with cold water into a slurry)Pantry15 g
  • russet potatoes (peeled and cut into chunks)Produce1.2 kg
  • garlic (whole head, top sliced off, roasted)Produce1 piece
  • butter (softened)Dairy85 g
  • heavy cream (warmed)Dairy120 ml
  • sour creamDairy60 g
  • Parmesan (finely grated)Dairy40 g

per serving

Nutrition

543kcal

Carbs
29 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Frying pan
  • Stockpot
  • Potato masher
  • Mixing bowl

step by step

Method

  1. Season and sear the beef

    • Pat the beef chuck roast dry and season generously all over with salt and black pepper.
    • Heat the olive oil in a frying pan over high heat and sear the roast on all sides until deeply browned.
    Step 1

  2. Sauté the aromatics

    • Lower the heat and add the onion, carrots and smashed garlic to the pan.
    • Cook until the onion softens and picks up color, scraping up the browned bits.
    Step 2

  3. Build the braising liquid

    • Stir in the tomato paste and cook briefly, then pour in the apple cider and beef broth.
    • Add the Worcestershire sauce, Dijon mustard, thyme sprigs and bay leaves, and stir to combine.
    Step 3

  4. Slow cook the pot roast

    • Transfer the seared roast and the liquid with vegetables to the slow cooker.
    • Cover and cook on low until the beef is fork tender.
    Step 4

  5. Roast the garlic

    • Drizzle the halved head of garlic with a little oil, wrap in foil and roast until the cloves are soft and golden.
    • Squeeze the roasted cloves out of their skins and mash into a paste.
    Step 5

  6. Boil the potatoes

    • Place the potatoes in a stockpot, cover with cold salted water and bring to a boil.
    • Cook until a knife slides in easily, then drain well.
    Step 6

  7. Make the roasted garlic mashed potatoes

    • Mash the drained potatoes with the butter, warmed heavy cream and sour cream until smooth.
    • Fold in the roasted garlic paste and grated Parmesan, then season with salt and pepper to taste.
    Step 7

  8. Thicken the sauce

    • Strain the cooking liquid from the slow cooker into a saucepan and bring to a simmer.
    • Whisk in the cornstarch slurry and simmer until the gravy thickens.
    Step 8

  9. Serve

    • Shred or slice the pot roast and spoon the gravy over it.
    • Serve alongside the creamy roasted garlic mashed potatoes.
    Step 9
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