Cider Braised Pot Roast with Crispy Sage Butter Potatoes.

Cider Braised Pot Roast with Crispy Sage Butter Potatoes. Slow-cooked beef pot roast with caramelized onions, shallots, apple butter, wine, and fresh thyme. If there’s one comforting fall and winter meal you need to be making, it’s this pot roast. Serve it alongside extra crispy sage brown butter smashed potatoes. This is a one-pot roast and potato dinner that’s the easiest dish you’ll make all week. And also one of the most delicious. A quintessential family dinner and a perfect dinner for a cold night in. Time to cozy up!

Believe it or not, this is only the second pot roast recipe I’ve shared on this site. Cranberry pot roast is the other. Shockingly, this is my favorite recipe I’ve shared in a while. I’ll share why below, but I really can’t wait to dive into more roast recipes over the next couple of months. Family-style dinners like this one-pot, pot roast are perfect for this busy time of year. Not to mention, they’re great for entertaining.

As a lot of you know, I love to cook the most for the people around me. When my oldest brother suggested a pot roast, I turned my head far away from the idea. But after some begging on his end, I caved and I’m the one who is most happy about it.

Ingredients

• Beef chuck roast 
• Kosher salt and black pepper 
• Flour 
• Salted butter 
• Yellow onions 
• Shallots 
• Apple cider 
• Chicken broth 
• Dry white wine 
• Chopped fresh thyme 
• Apple butter 
• Small to medium potatoes 
• Fresh sage leaves 
• Garlic powder 
• Flaky sea salt 

This recipe is not only mouth-watering, comforting, and delicious, it makes getting a slow-cooked dinner on the table almost effortless.

Once I decided I was committed to making a pot roast recipe, I also committed to making it the simplest recipe it could be.

I didn’t want to mess with anything fussy. The beauty of a pot roast is, of course, its simplicity. My goal was no fuss yet crazy delicious.

What started out as a recipe I wasn’t sure I wanted to do, ended up being one I’m most excited to share!

It wasn’t easy to capture all the deliciousness of this pot roast but I did my best. The recipe is so yummy!

OK, here are the details

Step 1: season the pot roast

Before you begin, season the roast well with salt and pepper. Then rub the roast all over with flour.

The flour will thicken the gravy over time so don’t skip it. If needed, feel free to use gluten-free flour.

Step 2: the onions

Now that you took care of the pot roast, start the onions. The key here is to slice them and use A LOT.

Toss the onions in a large Dutch oven that you can transfer to the oven. Let them cook along with the shallots in a little butter. You just want to get the cooking started but don’t fully cook the onions.

Step 3: roast the pot roast

The rest of this process is so easy. Put the roast on top of the onions and rub the top of the pot roast with apple butter.

You can use homemade or store-bought apple butter. The apple butter is important. It adds a sweet, spiced autumn touch that’s delicious with all the onions and shallots. The apple butter will also help the roast caramelize in the oven. It’s wonderful.

Pour over the apple cider, add the wine, or feel free to use bone or chicken broth. Then add fresh thyme.

I chose not to sear the pot roast. It cooks beautifully in the oven atop the onions and I found it to be perfect.

Step 4: the potatoes

Before you slide the pot roast into the oven, place 6 to 8 small to medium potatoes around the pot roast. I love to use buttery Yukon gold potatoes, but use your favorite, or what you have on hand.

Cover the pot roast, and start cooking. If you’re using the oven, this takes around three hours.

The potatoes cook at the very same time, and all in one pot! Woohoo!

Step 5: finish the potatoes

I will not deny it, these potatoes are reason enough to make this recipe. Because they’re slow-cooked in with the cider, their flavor and texture are most delicious.

Pull the potatoes off the roast and place them onto a baking sheet. Smash them down with a potato masher. Add pats of butter on and around the potatoes, then garlic powder and fresh sage.

Roast the smashed potatoes until they are very crispy. The butter naturally browns around each potato. It’s almost magical and most definitely the yummiest!!

Step 6: finish the roast

While the potatoes cook, cook the pot roast. This time leave uncovered until the roast is deeply caramelized on top. The potatoes and pot roast will both be ready around the same time!

Step 7: serve and enjoy

Finally, serve the roast, which should be tender and falling apart into the gravy and onions in the pot.

Serve up those crispy salty potatoes on the side.

The most perfect family dinner, so hands off too.

Of course, I served this with beer bread and a big salad! Great for Sunday nights all fall and winter long.

I know I already said this, but this really is my favorite recipe right now. It’s so effortless and the potatoes really make the recipe perfect. I’m so excited for you all to make this soon!!

Lastly, if you make this Cider Braised Pot Roast with Crispy Sage Butter Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!