Cider Braised Pot Roast with Crispy Sage Butter Potatoes
Let’s Talk Pot Roast (And My Occasional Kitchen Chaos)
You know how certain meals just smell like home? For me, it’s this one: cider braised pot roast with crispy sage butter potatoes. I started making it a few years ago after my neighbor, Barbara (who has legendary roast skills), let me in on her secret—use apple cider, not just boring old stock. Honestly, the first time I tried it, I was convinced I’d ruined dinner because the house smelled like autumn exploded, in a good way. And my dog, Daisy, hovered the whole time, which is the true sign something tasty is happening.
Anyway, the potatoes almost didn’t make it into this recipe; I used to just slap some mash on the side. But one chilly evening, I had leftover sage (and, okay, a little too much butter), so I got creative. Now? My family asks for the potatoes even when I’m not making roast. Go figure.
Why You’ll Love This—Even On a Wednesday
I make this when I want my house to smell like a holiday but don’t want to spend the whole day in the kitchen. My family goes absolutely bonkers for it (especially for those crispy little potato bits that are gone before I even sit down, not even joking). The cider adds this sweet-savory thing that just feels cozy. Sometimes I think it tastes even better the next day, which is saying something because leftovers are rare. And you know how sometimes pot roast turns out dry, and you think—eh, it’s fine? Not here. The cider keeps everything juicy (unless, you know, you forget it in the oven, which I…may have done once or twice, but let’s not dwell on that).
What You’ll Need (And What You Can Swap)
- 3–4 lbs beef chuck roast (sometimes I use brisket if it’s on sale; my grandmother, bless her, swore by round, but I think chuck is juicier)
- 2 cups apple cider (not apple juice—though I’ve had to use juice in a pinch, and it’s…fine)
- 1 cup beef stock (any kind honestly, boxed, homemade, or even bouillon + water)
- 2 large onions, sliced (white, yellow, or whatever’s rolling around in the pantry)
- 4 carrots, chopped into big chunks (sometimes I use parsnips for a change)
- 4 cloves garlic, smashed (I’ve used the jarred stuff before and lived to tell the tale)
- 2–3 sprigs fresh thyme (dried works but use less)
- 2 bay leaves
- Salt and black pepper
- 2 tbsp olive oil
- For the potatoes: 2 lbs small potatoes, halved (I like Yukon golds, but reds or even fingerlings are good)
- 4 tbsp butter (honestly, I sometimes go overboard)
- Handful of fresh sage leaves (but I’ve used dried in a pinch—don’t tell Barbara)
- Flaky salt, for serving
How To Actually Make This (With Some Real-Life Wobbles)
- Preheat and Prep: Oven goes on at 325°F (that’s about 160°C). Pat your roast dry and give it a good sprinkle of salt and pepper. This is where I usually realize I never bought fresh thyme, but hey, dried is fine.
- Brown That Meat: Heat up the oil in a big Dutch oven (or whatever heavy pot you have) over med-high. Get the roast in there and brown each side—this takes a few minutes per side. If it sticks, just wait; it’ll release when it’s ready. Or not, and you’ll have to pry it loose (I have, many times).
- Add the Veg: Take the roast out for a sec. Throw in onions, carrots, and garlic. Sauté until they look a little golden and your kitchen smells amazing—about 5–7 minutes. Now’s your chance to sneak a taste. Go on.
- Deglaze and Simmer: Pour in the cider and beef stock. Scrape the brown bits off the bottom—those are flavor gold! Pop the roast back in, tuck in the thyme and bay leaves, bring it all to a gentle simmer.
- Braise: Lid on, into the oven for around 3 hours (sometimes mine takes almost 4 if the roast is thick). Flip it halfway through if you remember. Don’t stress if you forget.
- Potatoes Time: About 40 minutes before the roast is done, preheat your oven to 425°F (220°C). Toss the halved potatoes with 2 tbsp of melted butter, salt, and pepper. Spread them on a baking sheet, cut side down. Roast for 30–40 minutes until they’re crispy (I sometimes give them a shake halfway through, sometimes I just forget).
- Crispy Sage Butter: Melt remaining 2 tbsp butter in a small pan, toss in the sage leaves, and let them sizzle till crispy—only about 1–2 minutes. Watch closely, because they go from crispy to burnt in a blink. I’ve learned this the hard way.
- Finish It Up: Shred the roast (big chunks are good), spoon some of that glorious cider sauce over top, pile potatoes alongside, and scatter sage butter over everything. Sprinkle with flaky salt. Ignore anyone who says you don’t need that much butter.
Things I’ve Figured Out The Hard Way
- If you use apple juice instead of cider, add a splash of vinegar or lemon juice to keep things from getting too sweet.
- I once tried to make this with sweet potatoes instead of regular—too mushy, wouldn’t recommend.
- Leftover pot roast makes a killer sandwich with some mustard and arugula. Trust me.
Variations I’ve Played With (Some Hits, Some Misses)
- I tried throwing in a cinnamon stick once—interesting, but a bit too apple pie for me.
- Sometimes I swap in hard cider for regular; it adds a little something extra (but don’t use super sweet stuff).
- Chicken thighs work in a pinch, but it’s not quite the same. Good, though, if you’re feeling lighter.
- My vegan friend made this with jackfruit and vegetable stock. It actually worked, though the texture—well, not quite the same, but we still ate it
Don’t Have a Dutch Oven? No Worries
Honestly, I think a Dutch oven makes life easier. But a big heavy pot with a lid, or even a roasting pan tightly covered in foil, will work in a pinch. I’ve even resorted to my slow cooker on busy days (just brown the meat and veg first in a pan, then throw it all in and let it go low and slow for 7–8 hours).
How I Store It (If There’s Any Left…)
This actually tastes even better the next day, but in my house, it never lasts more than a day! If you’re luckier, keep leftovers in an airtight container in the fridge for up to 3 days. Potatoes reheat well on a baking sheet in the oven; or just eat them cold. I won’t judge. You can freeze the pot roast (not the potatoes, they get weird), but honestly, I almost never have enough left.
What To Serve It With—My Two Cents
I love a simple green salad with this, or maybe some roasted broccoli if I’m feeling virtuous (rare). Sometimes I add a big hunk of sourdough bread to mop up the sauce. My cousin swears by pickled onions on the side. And there’s always a jug of cider on the table—because, why not stay on theme?
Things I’ve Learned (The Hard Way, Usually)
- Don’t rush the browning. I once hurried this step and got a gray, sad hunk of meat. Take your time—it’s worth it.
- If your potatoes aren’t super dry before roasting, they won’t get as crispy. Pat them down with a tea towel first. I used to skip this. Big mistake.
- Let the roast rest before shredding. It’s tempting to dig in, but the juices settle if you hang on a few minutes.
Pot Roast FAQ: Real Questions, Real Answers
- Can I use pork instead of beef? Sure thing! I’ve tried it with pork shoulder, and it’s delicious. I think it cooks a little faster, so check it after 2–2.5 hours.
- Is hard cider okay? Absolutely, just make sure it’s not too sweet—aim for something more crisp, like Angry Orchard Crisp Apple or Stella Artois Cidre.
- Why is my meat dry? Probably overcooked, or the lid wasn’t tight. I once left it in an extra hour because I was deep in a book (oops). Try adding a splash more stock next time.
- Do I have to peel the potatoes? Nope. Skins get crispy and have vitamins, or so my mum used to say.
- Can I make this ahead? Yes, and actually, I find the flavors settle and get even better overnight.
One Last Wandering Thought…
I once had to make this while my oven was on the fritz, so I finished it on the stovetop. Was it perfect? Not really, but nobody complained. Sometimes you just have to roll with whatever your kitchen throws at you, right?
So that’s my cider braised pot roast with crispy sage butter potatoes. If you end up making it, let me know how it goes—or what wild substitutions you try. And if it turns out weird, well, at least your house will smell fantastic.
Ingredients
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups apple cider
- 1 cup beef broth
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 lbs baby potatoes, halved
- 4 tablespoons unsalted butter
- 1/4 cup fresh sage leaves
Instructions
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1Preheat oven to 325°F (165°C). Pat the beef chuck roast dry and season all sides with salt and black pepper.
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2Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
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3Add sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant. Pour in apple cider and beef broth, scraping up any browned bits.
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4Return the roast to the pot. Cover and braise in the oven for 3 hours, or until the beef is fork-tender.
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5While the roast cooks, boil the baby potatoes in salted water until just tender, about 10 minutes. Drain and pat dry.
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6In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Add potatoes and sauté until golden and crispy. Serve the pot roast with cider sauce and crispy sage butter potatoes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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