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A slow-braised pot roast with sweet apple cider, white wine, apple butter, onions, shallots, carrots, and fresh thyme. The sweet potatoes braise right alongside the roast, soaking up all that savory-sweet cider gravy. Then toss them with butter, Parmesan, garlic, and fresh sage and roast until golden and crispy.
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Serve everything together with the caramelized onions and plenty of that cider gravy spooned over the roast. Such a cozy fall dinner that makes Sunday nights feel special, whether you’re serving family or friends.
Cider Braised Pot Roast with Parmesan Sweet Potatoes
IngredientsÂ
- 1 (4 pound) beef chuck roast
- seasalt and black pepper
- 2 tablespoons all-purpose or gluten flour
- 3 yellow onions, thinly sliced
- 4 shallots, halved
- 2 tablespoons salted butter
- 2 cups apple cider
- 2 cups dry white wine or broth
- 2 tablespoons apple butter
- 2 cups baby carrots or chopped carrots
- 2 tablespoons fresh thyme leaves
Roasted Parmesan Sweet Potatoes
- 1 1/2 pounds baby sweet potatoes
- 6 tablespoons salted butter
- 2 teaspoons garlic powder
- 1 cup freshly grated Parmesan
- 1/2 cup fresh sage leaves
InstructionsÂ
- 1. Preheat the oven to 325° F. Season the roast with salt and pepper, then coat with flour.2. Arrange the onions and shallots in a large Dutch oven and dot with butter. Set the roast on top. Spread with apple butter. Pour the cider and wine around the roast. Add the carrots and thyme, then arrange the sweet potatoes around and over the roast. 3. Cover and roast for 2 1/2 to 3 hours, until the beef is fork tender. Remove the sweet potatoes to a baking sheet and increase the oven temperature to 425° F.4. Toss the potatoes with the butter, garlic powder, Parmesan, and sage. Roast for 20 minutes, until crisp.5. At the same time, return the roast to the oven, uncovered, for 10-15 minutes, until caramelized on top. Add a splash of broth, cider, wine, or water if the pan juices are getting low.6. Spoon the onions and gravy over the roast. Finish with fresh thyme and flaky sea salt. Serve with the crispy sweet potatoes and sage, spooning the browned butter from the baking sheet over the potatoes.
The Crockpot
- 1. Season the roast with salt and pepper, then coat with flour. Add the onions and shallots to the Crockpot and dot with butter. Set the roast on top and spread with apple butter. Pour the cider and wine around the roast. Add the carrots, thyme, and sweet potatoes. 2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is fork tender.3. Remove the sweet potatoes to a baking sheet. Toss with the butter, garlic powder, Parmesan, and sage. Roast at 425° F for 20 minutes, until golden and crisp.4. Spoon the onions and gravy over the roast. Finish with fresh thyme and sea salt. Serve with the crispy sweet potatoes and sage alongside.
Did you make this recipe? Please rate & comment below.
Photography by Johnny Miller
Hello, can this beef chuck roast be swapped with boneless pork shoulder?
Hey there,
Totally, that would work nicely for you! I hope you love this dish, please let me know if you give it a try!
The ratios in this recipe have to be off. First, 3 onions is WAY too much (the fact that half the pot was onions should’ve been my first hint), 3-4 hours in a crock pot is nowhere NEAR enough time for a 4 lb roast to fully cook through. The entire broth tasted like onions by the time it was done cooking (8-10 hours). It would be far more useful to have a unit of measurement for the onions, as they can vary significantly in size.
Hi Lindsey,
Thanks so much for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
Hi would I be able to make this recipe in the insta pot. It seems like it might work what do you think?
Hey Jayne,
I would do the roast in the instant pot on high for 60 minutes. I would roast your potatoes in the oven. Please let me know if you have any other questions!
Just made this recipe for dinner. Two teenagers 13 and 15 and a husband didn’t talk for 10 minutes until they wolfed down the first helping and went back for seconds. 4Lbs of beef and all we had was a handful of leftovers that got eaten for lunch by one of them the next day so this recipe got printed and put in our “book of favorites” which we pull from for regular rotation. Thank you!!!
Hey Angelina,
Wonderful! Thanks for choosing to make this recipe, I’m so glad to hear it turned out well for you!
I loved this recipe! I am planning to make this for some family soon but one of my family members is allergic to cinnamon. Is there a good alternative for apple butter, or should I just omit?
Hi Stephanie,
Thanks so much for choosing to make this recipe! You could do a thick apple sauce that doesn’t have cinnamon in it instead of the apple butter. I hope this helps!
This one was just ok. I loved the flavors, but this got mixed reviews at my house. I think a sear before roasting would have helped. The final sear with the lid off did more to dry the meat than crisp it. Directions at the end are a little vague. I’d recommend removing the meat and slicing it at the end. There’s also way too much butter and cheese on the potatoes. I used half the butter and it was still greasy, with just a sprinkle of parm.
Hi Emily,
Thanks so much for trying this dish and sharing your feedback, very sorry to hear your family didn’t love it!
Unbelievably delicious! My only question was it wasn’t really clear what to do with the sweet potatoes. I actually peeled mine and it came out great but I didn’t know if I should chop leave them whole they were delicious.
Hi Dawn,
Happy Friday! Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
I leave the sweet potatoes whole with the skin on:)