Tender Sunday Pot Roast (Print Format)
Juicy beef roast, slow-cooked in cider and wine, served with crispy potatoes coated in sage and garlic butter.
# Ingredients:
01 -
3 to 4 lbs of beef chuck roast.
02 -
Black pepper and kosher salt.
03 -
2 tbsp of all-purpose flour.
04 -
A stick (6 tbsp) of salted butter.
05 -
3 yellow onions, sliced thin.
06 -
4 halved shallots.
07 -
2 cups of chicken stock or dry white wine.
08 -
2 cups of apple cider.
09 -
A couple tablespoons of fresh thyme, chopped.
10 -
2 tbsp of apple butter.
11 -
1 lb of medium or small potatoes.
12 -
1/4 cup of fresh sage leaves.
13 -
1 tsp of garlic powder.
14 -
Flaky salt for topping.
# Steps:
01 -
Turn the oven on to 325°F. Sprinkle the roast with salt and pepper, then dust it with flour.
02 -
Melt butter in a Dutch oven. Toss in onions, cooking for 5 minutes. Add cider and shallots, then cook another 5 minutes till golden.
03 -
Scatter thyme into the onion mixture, place roast on top, then slather apple butter over it. Pour the rest of the cider and wine around the roast, and arrange potatoes nearby.
04 -
Pop the lid on and roast in the oven for 2.5 to 3 hours until the meat is falling apart.
05 -
Turn the oven up to 425°F. Move potatoes to a sheet pan, gently smash them, then coat with garlic powder, butter, and sage. Roast for about 20-25 minutes until crispy edges form.
06 -
Place roast back in the oven uncovered for 20-30 minutes to caramelize. Pour extra liquid in if onions get too dry.
# Tips:
01 -
Swap in more broth in place of wine.
02 -
Make sure the onions always stay covered with liquid.
03 -
Smashed potatoes crisp up beautifully on the edges.