AuthorHeather WallaceCategorymOODifficultyIntermediateAutumn has arrived and I have been craving everything apple cider this year! I was inspired to create this dish with hard apple cider and give a fall twist after visiting my local orchard...and it was amazing!!
It's been rainy and cold this week so something warm and hearty was definitely what was needed. After taking a trip for some cider donuts at the orchard I knew I had to make this dish...several times actually lol. The hard cider gives it just a hint of extra flavor and the added sweet potatoes really brought an extra level of autumn to the dish. And bonus, the leftovers get even better as they marinate in the flavors overnight and they make great sandwiches the next day!!! A recipe for a leftover pot roast sandwich is coming soon. 🙂 Stay tuned!!
Preheat the oven to 325 degrees F.
Season 2 lbs chuck roast all over with 1 1/2 teaspoon of kosher salt, 1 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.
In a braiser pan or large dutch oven heat 1 tablespoon of olive oil over medium heat. Add the roast and sear until brown on all sides. Remove roast to a large plate and set aside.
Add 1 tablespoon of olive oil to the pan over medium heat and add 1 large thinly sliced sweet onion, cook for 5 minutes or until onions start to become soft.
Pour in 1/2 cup of hard cider and 1/4 cup of beef broth, continue to cook for another 10 Minutes to 15 Minutes until onions are caramelized and have absorbed most of the liquid.
Stir in the remaining cup of hard cider, 1/4 cup of beef broth, 1-ounce of apple brandy, and 2 tablespoons of Worchestershire sauce.
Place the roast back into the pan with 2 thyme sprigs and nestle 2-3 sweet potatoes chopped into large pieces and 3-4 carrots cut into 2-inch pieces (or use baby carrots) around the roast.
Bring to a boil, and cover.
Place into the oven for 60 Minutes then reduce oven temperature to 250 degrees F and continue to cook for another 90 Minutesuntil the meat is tender.
Remove roast from pan, set aside.
Remove potatoes, carrots, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs.
Skim as much of the fat off the sauce as possible and discard.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry then add to the cider broth.
Bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Whisk in 1 tablespoon of unsalted butter stirring constantly until dissolved.
Salt and pepper to taste.
Add roast and veggies back to the pan and serve hot, topped with juices.
Ingredients
Directions
Preheat the oven to 325 degrees F.
Season 2 lbs chuck roast all over with 1 1/2 teaspoon of kosher salt, 1 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.
In a braiser pan or large dutch oven heat 1 tablespoon of olive oil over medium heat. Add the roast and sear until brown on all sides. Remove roast to a large plate and set aside.
Add 1 tablespoon of olive oil to the pan over medium heat and add 1 large thinly sliced sweet onion, cook for 5 minutes or until onions start to become soft.
Pour in 1/2 cup of hard cider and 1/4 cup of beef broth, continue to cook for another 10 Minutes to 15 Minutes until onions are caramelized and have absorbed most of the liquid.
Stir in the remaining cup of hard cider, 1/4 cup of beef broth, 1-ounce of apple brandy, and 2 tablespoons of Worchestershire sauce.
Place the roast back into the pan with 2 thyme sprigs and nestle 2-3 sweet potatoes chopped into large pieces and 3-4 carrots cut into 2-inch pieces (or use baby carrots) around the roast.
Bring to a boil, and cover.
Place into the oven for 60 Minutes then reduce oven temperature to 250 degrees F and continue to cook for another 90 Minutesuntil the meat is tender.
Remove roast from pan, set aside.
Remove potatoes, carrots, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs.
Skim as much of the fat off the sauce as possible and discard.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry then add to the cider broth.
Bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Whisk in 1 tablespoon of unsalted butter stirring constantly until dissolved.
Salt and pepper to taste.
Add roast and veggies back to the pan and serve hot, topped with juices.