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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, hearty meal featuring tender, slow-braised chuck roast infused with the subtle sweetness of apple cider, complemented by golden, crispy Yukon Gold potatoes tossed with fresh sage. Perfect for chilly evenings, this dish balances rich, savory flavors with a delightful texture contrast, making it an ideal choice for family dinners or special occasions.

Ingredients

Scale

For the Pot Roast

  • 3 to 4 lbs chuck roast
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 cups apple cider
  • 2 cups beef broth

For the Crispy Sage Potatoes

  • 2 lbs Yukon Gold potatoes, peeled and chopped
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh sage, minced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Roast: Season the chuck roast generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear the roast on all sides until deeply browned, locking in rich flavors.
  2. Build the Braising Liquid: In the same skillet, sauté chopped onions, carrots, and minced garlic until softened and fragrant. Pour in the apple cider and beef broth to deglaze the pan, scraping up browned bits from the bottom.
  3. Braise the Pot Roast: Place the seared roast into a heavy, oven-safe pot or Dutch oven. Pour the cider and broth mixture over it, cover with a lid, and braise in a preheated oven at 300°F (150°C) for 3 to 4 hours until the meat is fork-tender and infused with cider aroma.
  4. Prepare Crispy Sage Potatoes: While the roast braises, parboil peeled and chopped Yukon Gold potatoes in boiling water until just tender. Drain and toss the potatoes with melted butter, minced fresh sage, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a hot oven until crisp and golden brown.
  5. Rest and Serve: Once the pot roast is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the sliced roast alongside the crispy sage potatoes, spooning some of the braising liquid over the top for extra moisture and rich flavor.

Notes

  • Sear the meat thoroughly to develop a deep, rich flavor base.
  • Keep the oven temperature low and braise slowly for tender, juicy meat.
  • Use fresh sage for an optimal herbal aroma and flavor in the potatoes.
  • Avoid overcrowding the potatoes when roasting to ensure maximum crispiness.
  • Save and reduce the braising liquid to create a luscious sauce to accompany the roast.

Nutrition

Keywords: pot roast, cider braised, crispy sage potatoes, comfort food, slow cooked beef, autumn dinner, family meal, hearty dish

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