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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 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.
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!
Cider Braised Pot Roast with Crispy Sage Potatoes
Servings: 6
Calories Per Serving: 269 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 3-4 pound beef chuck roast
- kosher salt and black pepper
- 2 tablespoons flour
- 6 tablespoons salted butter
- 3 yellow onions, thinly sliced
- 4 shallots, halved
- 2 cups apple cider
- 2 cups chicken broth or dry white wine
- 2 tablespoons chopped fresh thyme
- 2 tablespoons apple butter
- 1 pound small to medium potatoes
- 1/4 cup fresh sage leaves
- 1 teaspoon garlic powder
- flaky sea salt
Instructions
Oven
- 1. Preheat the oven to 325° F.2. Season the roast with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat. Add 1 tablespoon butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 cup apple cider, season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Add the thyme, then snuggle the roast into the onions and slather the top of the roast with apple butter. Add the remaining 1 1/2 cups of cider and the wine. 3. Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours or until very tender. 4. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange 5 tablespoons of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage. Roast until the potatoes are crispy, 20-25 minutes. Spoon the butter and sage over the potatoes. Season with sea salt. 5. During the same time, return the roast, uncovered, to the oven. Cook 20-30 minutes, until deeply caramelized on top. If needed add broth/wine to keep the onions just barely covered.6. Serve the pot roast topped with sea salt, gravy, and onions. Serve the potatoes on the side. Enjoy!
Crockpot
- 1. Season the roast with salt and pepper, then rub with flour to coat. Arrange 1 tablespoon of butter, then onions, then shallots in the bowl of your crockpot. Season with salt and pepper. Snuggle the roast into the onions and slather the top of the roast with apple butter. Add the thyme, apple cider, and wine. 2. Arrange the potatoes around the roast. Cover and cook on low for 5-6 hours or on high for 3-4 hours. 3. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange 5 tablespoons of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage. Roast until the potatoes are crispy, 20-25 minutes. Spoon the butter and sage over the potatoes. Season with sea salt. 4. Serve the pot roast topped with sea salt, gravy, and onions. Serve the potatoes on the side. Enjoy!
This was delicious! I actually cooked mine in the Instant Pot first before finishing it in the oven per your instructions and it turned out wonderfully. I reduced the liquid slightly because my Instant Pot wasn’t large enough to hold it all, but it still had great flavor. Thanks for another great recipe .,. I always turn to your recipes when we have dinner guests!
Hi Lindsey,
Thanks so much for trying this dish and your feedback, so glad to hear that it turned out well for you! Xx
This was delicious! The sauce with the pot roast is divine!
Hi Christine,
Happy Monday! Thanks a lot for giving this recipe a go and your comment! Love to hear that it turned out well:)
I made this is my slow cooker. I always cook chuck on low for 8-hours. It came out great.
My Ninja multi cooker only goes up to 6 hours on low for the slow cooker setting so you have to watch it and add 2-more hours. I checked my potatoes at that time. I did the potatoes in my airfryer. You can always brown it in the ninja or in a frying pan for a deeper color, but it really isn’t necessary.
I read your blog yesterday. I am one who follows you for your recipes! I like the spices you use. I feel I am too old to enjoy your blog. Since covid I have become a bread maker, made over 50 dozen cookies (sallys baking addiction), and learning how to use my instant Pot (Amy& Jacky) site! Now, I have added you and my family thanks you!
Hi Terry,
Thanks so much for your kind message and making this recipe!! I appreciate all of your notes and I’m sure they will be helpful for others! Have a great Thursday! xT
Delicious! Served over riced cauliflower mashed potatoes, as all your recipes are! I’m on a quest to try a new one of yours each week 😜
You are my favorite home cook!
Thanks so much Tori! I really appreciate you trying this recipe and your feedback! Thanks for your kind message:) Xx
Best pot roast ever!!! It is so absolutely fabulously delicious. The meat is so flavorful and the crispy potatoes are the best. An absolute winner.
Thanks so much Karin! I really appreciate you trying this recipe and your feedback! Xx
Made this tonight ! So much flavor !! I actually used raspberry preserves instead of apple butter for the sweetness because that is what I had on hand . Loved every bit3 !
Hi Beth,
Thanks a lot for trying this recipe, I love to hear that it turned out well:) Happy Sunday! xT
Absolutely delicious! I have made this recipe a few times – perfect to start in the am and serve for dinner – great flavor!
Hi Mary Ann,
Wonderful!! So glad to hear this dish turned out well for you, thanks for making it! xT
I’ve made so many HBH recipes, but for me this one was a bit flat. I made it the crockpot/slowcooker way and the potatoes were still rock solid after hours and hours, everything was all a bit beige and flat.
Hi Hannah,
Thanks for trying this recipe and sharing your feedback. So very sorry to hear this recipe did not turn out for you. Please let me know how I can help! Xx
How would you reccomend reheating after doing the crockpot method for originally cooking it?
Hi Kayla,
I would just reheat on low on the stove top. Please let me know if you have any other questions! xx
I am attempting the crockpot version today and I am doing it for 9 people…… if I am using 8lbs of pot roast. Would I double the time? Or would it be the same?
Hi Jou,
I would highly recommend cutting the roast in half and doing it in 2 pots. Whether you do 1 in the crockpot and one in the dutch oven, or if you have 2 crockpots I would go that route:) I hope this helps! xT
I ended up doing 6lbs of roast in the oven (I just didn’t have capacity to do two different containers) and then one and one half the rest of the recipe. Took 30min longer to get the meat to the right tenderness. But other than that it was absolute perfect! I made it for all 5 of my kids, my man, mother in law, my sister in law and her boyfriend. My 20yr old who isn’t a fan of roast had 3 plates lol (he also just moved out though)
Anyways! Great recipe wouldn’t change a thing
Ohh awesome!! So glad it turned out for you and thanks for sharing your feedback:)
This was delicious! I was a bit worried about cooking time since several people had recently said it was inadequate, but I let the meat warm to room temperature and also seared it in olive oil, so three hours was fine for a 3 lb. roast. I also liked the abundance of onions and shallots to go on the meat as well as the slightly sweet sauce. The potatoes were fantastic, and I’d love to make them again without having to spend all that money on a chuck roast, which as I said was delicious, but not something we can afford to buy too often. Guess I’ll have to keep my eyes open for another sale!
Hey Helen,
Awesome! Love to hear this recipe turned out well for you, thanks for making it:) xT
Terrible, too tough , too many onions, too much liquid, cook time way off
Hi! I’m so sorry to hear this recipe wasn’t enjoyed! Thank you for letting me know! xT
I made this one night and did one batch in the Dutch oven and one in the crock pot. Followed the corresponding directions to a T. The Dutch oven version was incredible. The crock pot version did not cook enough, had lots of liquid and the potatoes were hard, even after additional time. I ended up moving the crock pot batch into the Dutch oven to finish it on the stove. So I think Dutch oven is the best way to go for this one. If you do it in a crock pot I think the time may need to be much longer, closer to 10 hours.
Hi there,
Wonderful!! I love to hear that this recipe turned out nicely for you, thanks for making it! Thanks for sharing your feedback regarding the crockpot version. Have a great weekend:) xT
One of the most delicious meals I have ever made. WOW! So delicious.
Thank you so much for trying out the recipe! Hope you’re having an awesome weekend! 🙂 xT
Can you use apple sauce instead of apple butter?
Hi Crystal! Yes you can use apple juice or applesauce instead of apple butter! xT
Great recipe but we found the timing to be off, we used a 2.8lb chuck roast and cooked it for almost 6 hours on low and it was nowhere near tender requiring more time when the recipe mentioned a 3-4lb being cooked that long.
Thank you for the feedback Chad! I really appreciate it! xT
I have two multi cookers and two slow cookers. If I set all to low with the same recipe in each, each would finish at a different time. Some run hotter some cooler.