Apple Cider Braised Pot Roast
This comforting Apple Cider Braised Pot Roast transforms a tough cut of beef into fork-tender perfection through slow braising in aromatic apple cider.
Equipment
- Dutch oven or heavy-bottomed oven-safe pot with tight-fitting lid
Ingredients
- 3-4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion sliced
- 3 carrots cut into 2-inch pieces
- 3 celery stalks cut into 2-inch pieces
- 4 cloves garlic minced
- 2 cups apple cider
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- Salt and black pepper to taste
- 2 tablespoons cornstarch optional, for thickening
Instructions
- Preheat oven to 325°F. Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until well browned. Remove and set aside.
- Add onions to the same pot and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
- Pour in apple cider, beef broth, and apple cider vinegar, scraping up any browned bits from the bottom.
- Return the roast to the pot and add bay leaves, thyme, and rosemary. Add carrots and celery around the roast.
- Bring to a simmer, cover with lid, and transfer to preheated oven.
- Braise for 2.5-3 hours until meat is fork-tender and easily shreds.
- Remove herbs and bay leaves. If desired, thicken the braising liquid by mixing cornstarch with 2 tablespoons cold water and stirring into the pot.
Notes
- Choose a well-marbled chuck roast for best results. The fat content guarantees the meat stays moist during the long cooking process.
- For deeper flavor, sear the roast the night before and refrigerate, then proceed with braising the next day. Leftover braising liquid makes an excellent gravy when strained and reduced.