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bowl of apple cider braised roast

Apple Cider Braised Beef Roast

AuthorTaylor | 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 Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings8 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!