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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 and a perfect dinner for a cold night in. Time to cozy up!
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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!
Cider Braised Pot Roast with Crispy Sage Potatoes
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This recipe was fabulous! I made it just as written. I’ve made ALL of your apple cider recipes. Beef and chicken were both wonderful! Thank you 😊
Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT
Made this recipe today and it was fabulous! Not too sweet and the potatoes were perfectly crispy. I’ll make it again for company during this fall!
Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT
I made this with a venison roast…. Amazing! Different than the typical pot roast. Love the caramelized onions and smashed potatoes.
Thanks so much Linda! xT
Hi! I made this up to step 3 and then realized my oven broke. Could this be made in the instant pot?
Thanks!!!
Hey Mary! Oh no I’m so sorry about that! I haven’t ever tried that before so I’m not sure, but I’m sure that would be fine! xT
Could I sub in chicken thighs? I can’t eat red meat.
Hey Margaret! Yes, the cooking time will need to be adjusted but that should work just fine! xT
hi! Is there a difference with the way it turns out with the crock pot vs. dutch oven? I have both, but I am going to make it during the work day, so I just want to see if it makes a difference with which option you go with.
Hi Jessica! They should turn out pretty similar! 🙂 xT
Hi! Is there a reason there’s chicken broth/white wine with the red meat instead of beef broth/red wine?
Made this last night and it was excellent. Definitely a go to on the future. Will be great as casual dinner with family and friends.
Thank you so so much for trying out the recipe! xT
What do you consider a serving size? Less than 300 calories for a meal like this means you would be taking what, a single bite?
I entered the recipe as stated into my calorie counting app using a 3 pound roast to serve 6 and got almost 750 calories a serving. Let’s not try to make people think they can devour an entire roast with potatoes and gravy for under 500 calories please.
I made this tonight and it was absolutely delicious! Was a little nervous as my partner isn’t a big fan of sweet things and was nervous about the cider and apple butter (things I love!), but he said it was perfect and complimented the whole dish perfectly. Potatoes were great as well and we roasted some carrots to add some veggies in to the mix. 🙂
Thanks so so much for trying out the recipe, I really hope you loved it! xT
Mine was in a deep rather than wide pot so it turned out more soupy than thick, but I love it. Tastes just like French onion soup and that’s how I eat it! With some cheese and bread. Lovely
Thanks so so much for trying out the recipe, I really hope you loved it! xT
This was delicious and made me feel like I slaved for hours making it, but came together so easily. It smelled so good while it was cooking! The leftovers over top of egg noodles is going to be so delicious.
Thanks for yet another delicious meal for my family!
Thanks so so much for trying out the recipe, I really hope you loved it! xT
This came out SO delicious and i will definitely be making it again soon! A few notes – at least in my oven, this took a full hour longer (bumped the temp up to 375 for the last hour) than the recipe’s time-frame for a 3lb chuck roast to become tender. Mine was bone in though! I substituted applesauce for apple butter because that is what I had. The liquid did not reduce much in the oven so when I took it out at 4hours cook-time, I removed the meat into a serving bowl and covered with my pot lid (le cruset dutch oven here). I then reduced the gravy on my stovetop while the potatoes crisped in the oven. We have some dairy allergies so i substituted Olive Oil for the butter. I found the sage didn’t seem to add much to the potatoes, besides making them look attractive. After the gravy reduced i shredded the beef and added it into the gravy for serving. SO delicious! Thank you for the lovely recipe!
Thank you so much for this feedback Julia! I appreciate it! xT
Amazing & easy fall dinner! My only substitution was using vegan butter instead of regular due to my son’s severe dairy allergy. So in doing this the butter doesn’t brown, however the potatoes are amazing with the gravy on top. Thanks Tieghan! 🙂
Thanks so so much for trying out the recipe, I really hope you loved it! xT
So delicious and easy. I think Creigton will love it!
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
I just made this today for supper. It was truly amazing, so flavourful. My husband loved it. Tieghan your recipes never disappoint. Thank you
Thank you so much Linzie! xT