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Cider Braised Pot Roast with Crispy Sage Potatoes

Cider Braised Pot Roast with Crispy Sage Potatoes
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Cider Braised Pot Roast with Crispy Sage Potatoes is a comforting and flavorful dish featuring tender, slow-braised beef infused with the subtle sweetness and tang of apple cider. Paired with golden, crispy Yukon Gold potatoes seasoned with fresh sage, this hearty one-pot meal offers a perfect balance of savory and aromatic flavors, ideal for chilly evenings and family gatherings.

Ingredients

Scale

Beef and Braising Liquid

  • 3 to 4 lb chuck roast, well-marbled
  • 2 cups apple cider
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt, to taste
  • Black pepper, to taste

Aromatics

  • 2 yellow onions, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced

Crispy Sage Potatoes

  • 2 lb Yukon Gold potatoes, parboiled and halved or quartered
  • 2 tablespoons olive oil
  • 2 tablespoons fresh sage leaves, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Season the Roast: Pat the chuck roast dry and generously season it with salt and black pepper. This ensures a flavorful crust once seared.
  2. Brown the Meat: Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the roast on all sides until a rich, caramelized crust forms, about 4-5 minutes per side. Remove and set aside.
  3. Sauté Aromatics: In the same pot, add diced onions, carrots, celery, and minced garlic. Cook until softened and fragrant, about 6 minutes.
  4. Deglaze with Apple Cider: Pour apple cider into the pot and scrape the bottom with a wooden spoon to lift all the flavorful browned bits into the liquid.
  5. Braise the Roast: Return the roast to the pot, add beef broth until the meat is halfway submerged, cover, and simmer on low for 3 to 4 hours until the meat is fall-apart tender.
  6. Prepare Crispy Sage Potatoes: While the roast cooks, parboil Yukon Gold potatoes, then toss them with olive oil, chopped fresh sage, salt, and pepper. Roast in a hot oven at 425°F (220°C) until golden and crispy, about 30-35 minutes.
  7. Serve and Enjoy: Slice or shred the tender pot roast and plate it alongside the crispy sage potatoes, spooning some of the rich braising sauce over everything for maximum flavor.

Notes

  • Pat meat dry before searing to ensure a beautiful crust and deeper flavor.
  • Use a heavy Dutch oven to help distribute heat evenly during braising.
  • Low and slow braising is crucial for tenderizing tough cuts of beef.
  • Don’t skip deglazing; scraping the pan adds flavor-packed fond to the sauce.
  • Parboil potatoes first to help achieve crispy potatoes without drying out.
  • Using fresh sage makes all the difference in aroma and taste.

Nutrition

Keywords: pot roast, cider braised pot roast, crispy sage potatoes, comfort food, braised beef, autumn recipe, winter dinner

Find it online: https://tastebudtrek.com/cider-braised-pot-roast-with-crispy-sage-potatoes/