Apple Cider Braised Beef Roast

Savory, seasoned beef roast braised in a dutch oven with fresh apple cider, chopped apple, potatoes & carrots. Tender, juicy & oh so delicious!

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Why beef roast and apples?!

Sweet and savory, that’s why!! The sweet, tartness of the apples is like a match made in flavor heaven when combined with that hearty, savory juicy roast. This combination truly turned out even better than I expected. I used my classic roast recipe and added a whole chopped apple and some fresh apple cider and woah!!! The flavor of the roast with those simple apple additions has become a new favorite of ours. Served with some crusty bread….ahhhhh it’s cozy, it’s warm, it’s hearty and it is delicious. All the things you want on a cozy fall night. Light the candles and enjoy!!

Why bone broth? What makes bone broth special?

Using beef bone broth instead of regular beef broth in this roast recipe increases the protein, vitamin and mineral content significantly! Bone broth is made from simmering animal bones slowly in addition to the meat, vegetables, herbs and spices you would typically taste in a broth. The slow simmering of bones extracts some incredible nutrients that are hard to find elsewhere, including collagen, gelatin, and several amino acids that help with joint health, muscle growth, and digestion. Every 2 cups of beef bone broth adds about 20g of protein! This recipe calls for 4 cups so that is 40g of protein JUST in the broth! Plus, the flavor is amazing! I love getting the Kettle & Fire Beef Bone Broth in bulk at Costco, but you can also buy it in bulk online here. A staple for fall & winter months!

Ingredients you need:

• beef roast
• kosher salt
• cracked black pepper
• avocado or olive oil
• butter
• yellow onions
• apple cider
• beef bone broth
• carrots
• petite/baby potatoes
• garlic cloves
• honey crisp apple
• bay leaves, rosemary spring, thyme sprig

What to Serve with Apple Cider Braised Beef Roast:

• Crusty Sourdough Bread
• Dinner Rolls
• Cornbread

How to Store Leftover Pot Roast:

Store pot roast leftovers in the cooled dutch oven or in individual glass containers with lids in the fridge for up to 4 days. Store in the freezer after this initial period to preserve best flavor!

How to Reheat Beef Pot Roast Leftovers:

Roast may even be better the next day! Like chili, all that wonderful juicy flavor gets infused into every bite. You can simply heat up leftovers on the stovetop over medium low heat. Stir occasionally to prevent any burning.

Lastly, if you make this Apple Cider Braised Beef Roast recipe, please let me know down below by leaving a comment and review! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, snap a photo of your finished dish and share it with me on Instagram – tagging me @saltedseasons. It makes my day seeing what y’all are whipping up. Cheers to handmade meals!

Apple Cider Braised Beef Roast

AuthorAuthor: Taylor | Salted Seasons

Savory, seasoned beef roast braised in a dutch oven with fresh apple cider, chopped apple, potatoes & carrots. Tender, juicy & oh so delicious!

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Prep TimePrep Time 30 minutes minutes

Cook TimeCook Time 3 hours hours

Total TimeTotal Time 3 hours hours 30 minutes minutes

ServingsServings 8 servings

Ingredients  

• 3-4 lbs. beef chuck roast
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 2 tablespoons avocado or olive oil
• 2 tablespoons butter
• 2 yellow onions thinly sliced
• 1.5 cups apple cider
• 4 cups beef bone broth or beef broth
• 4 large carrots chopped
• 10 quartered petite/baby potatoes
• 4 garlic cloves chopped
• 1 honey crisp apple chopped
• 2 bay leaves
• 1 rosemary sprig or 1/2 tsp dreid rosemary
• 1 thyme sprig or 1/2 tsp dried thyme

Instructions 

1. Preheat oven to 325°F
2. Slice the chuck roast in smaller portions. Season all sides generously with salt & black pepper.
3. Heat a large dutch oven over medium high heat. Once hot, add olive oil. If oil is shimmering, its ready to sear the meat!
4. Add the seasoned chuck roast portions and sear for 2 to 3 minutes on each side, until golden brown on the edges. If you have a larger roast or a smaller dutch oven, you may need to sear the chuck roast in a few rounds – don’t overcrowd the pot or the meat won’t get a good sear!
5. Remove the chuck roast portions to a plate.
6. Turn heat down to medium, add the butter to the dutch oven and let melt. Add sliced onions and sauté for 4 to 5 minutes.
7. Add the garlic and sauté 30 seconds to 1 minute.
8. Add the apple cider to deglaze the dutch oven for a few minutes. (To deglaze*, grab a wooden spoon and scrape bottom of pan while the liquid heats, loosening the bits of charred food on the bottom of the pan.)
9. Add the beef back into the dutch oven. Add the chopped carrots, apples and potatoes. Pour in beef broth* and add herbs.
10. Cover the dutch oven with its lid and place in the center rack of your oven to slow roast for 3-4 hours, until super tender.
11. Remove bay leaves and thyme/rosemary sprigs. Shred the beef with forks. Enjoy warm!

Notes

1. Deglazing is a technique where you add liquid to a hot pan to loosen the food bits stuck to the bottom. The food bits that stick to the bottom of the pan are actually called fond, which is a French word meaning “base”. The mixture created by deglazing adds incredible flavor to any dish or sauce!

2. Adjust beef bone broth volume as necessary to your liking. For a bigger roast, I prefer the 4 cups. The beef bone broth is higher in protein, vitamin and mineral content (4 cups in this recipe=40g of protein in the broth alone)! You can get away with less if you have a smaller roast. Keep in mind the roast will continue to soak in the broth, especially with any leftovers!

I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—

—Taylo