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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!
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
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.
Watch the How-To Reel
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 post was originally published on October 23, 2023
Delicious. Will definitely make again. Next time I’ll add more potatoes. They were so good.
Thank you so much Lulu! xT
Delicious! Made this last night for my picky kids and they even liked it. The potatoes were crispy and flavorful, meat was tender. Thanks!
Hey there,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
BEST ROAST EVER!! This roast was absolutely the best I’ve ever had. I cooked exactly has the recipe indicated and it was falling apart it was so tender. The only thing I will do different is cut back on the onions and add carrots. I didn’t make the sage butter potatoes, because of time, but quite frankly, they were so amazing already in the sauce from the roast. Can’t wait to make again.
Hi Suzanne,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
What size dutch oven would you recommend?
Hi Jill,
I would say you need at least a 7 quart pot for this recipe. Please let me know if you have any other questions! xT
Amazing recipe all around! I made last night in the Dutch oven and it was perfect! 3 hrs in oven then back in uncovered at 425 for 20. I am making for a friend tonight and don’t have time to do the Dutch oven while I’m at work so I am going to attempt the crock pot and hope it turns out just as delicious! If I cook for 6 hours on low, then would you recommend still popping in the oven afterward at 400 (top temp for my crockpot according to internet) for 20 min or so? Or would I skip the last part in the oven with the crockpot? And/or would you recommend searing on stove first for the crockpot method? Thanks for any suggestions!
Hi Allie,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) If you are using the crockpot method you do not need to put it in the oven. You could definitely give it a sear if you like! Have a great week! xT
Thank you!!
Also I just checked the roast after 6 hours on low and it’s still pretty tough. Any recommendations? Continue on low or turn to high for a bit?
I would cook on low:)
Could I turn the heat up from 325 to 350 to make it cook faster or would that ruin it? Maybe even just turn up the last hour?
Hi Laura,
If you can do it at 325F for the entire time, you are going to get the best results with a more tender meat:) Please let me know if you have any other questions! xT
Can you please share the type of salad that you serve with this roast?
Hey Paula,
Here are some great salads that would be perfect with this recipe:
https://fett-weg.today/brussels-sprout-candied-bacon-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/christmas-salad/%3C/a%3E%3Cbr /> I hope this helps! xx
I made this last night as a post-Thanksgiving, turkey-free dinner with another couple. It was AMAZING. I’ve never, ever really liked pot roast that much, but it was so good. One of the diners said it was better than most restaurant meals they’d had lately.
I was dumb and went off and left 5 lbs of chuck roast at the grocery store checkout, so I wound up making this with a 3 lb boneless pork butt roast instead. I also seared my roast ahead of the cook and added some extra potatoes, since I knew everyone would want more than 1-2. Otherwise, I made it according to the recipe and it worked great! The roast was really good and the potatoes were phenomenal. The apple cider and apple butter worked really well with the pork, of course. I paired it with the autumn harvest salad and had a wonderful meal.
This is probably the 20th or 30th of your recipes I’ve made, and they’re always so good, but this was such a step above that I had to actually take the time to come and comment!
Hey Adam,
I love to hear that this recipe turned out well for you, thanks for making it and your review! Happy Sunday! xT
Is there a way to check it the meat is done if you have a smaller size chuck roast? Also how would you recommend getting the top of the meat roasted if you use the crockpot version?
HI Melissa,
The meat will easily shred once it is cooked and you can pop it under the broiler to roast the top. I hope you love this recipe! xx
Hands down the best roast recipe I’ve ever made! It was so easy and perfectly savory and sweet. The potatoes were crispy and such an easy side with dish.
Hi Eva,
Thanks so much!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
Wow! I just made this tonight. It was such a wonderful mix of flavors. I made it in my Dutch oven. Everything was so flavorful and perfect. We loved the smashed potatoes. It felt like we were out at a gourmet restaurant! I will definitely make this recipe again. Thanks for sharing!
Hey Beth,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
Making this for dinner tomorrow night, Thanksgiving. Our company will have already had a “traditional” Thanksgiving meal early during the day so this will be a nice change for them and for me 🙂 Having the Autumn Harvest Honeycrip Apple and Feta salad with it and making the Beer Bread too. And finishing off with the Brown Sugar Pecan Pie Brownies which I have already made. CANNOT WAIT to eat tomorrow. 🙂
xxoo
Hi Debbie,
Thanks for making so many recipes:) I appreciate you following along! Happy Thanksgiving! xT
If I make it with a 6 lb roast, how long would I need to keep it in the crock pot? Also should I wait to put the potatoes in until later if it’s a lot longer?
Hi Kelly,
You are going to need to double the recipe as well as the cook time. I would also make sure your pot is large enough to handle all of the ingredients. Let me know if I can help in any other way! xx
If I am doubling the recipe do you think it would be ok to put two pieces of roast (2.4lbs each) into one dutch oven. Or should I make two separate dishes, if so, what else can I make it in, because I only have one dutch oven.
Hi there! I think that really just depends on the size of your dutch oven! xT
Made this and loved it! I ended up making it in the instant pot. I started by sautéing onions in the instant pot over medium heat, and followed the rest of the prep directions and added directly to the instant pot. Everything except for the potatoes. I did an initial pressure cook of 30 minutes and then did a quick release and then put the potatoes in and cooked for another 20mg minutes. I then did another quick release and removed the potatoes and cooked on a cookie sheet as per the directions. I put the roast and all the liquid into a Dutch oven and cooked with the potatoes. All in all it took about 1.5 hours to make and the meat was tender. I think you could probably do 40-50min and your initial pressure cook and then an additional 10 min for the potatoes. I don’t think you would want them to be in the whole time as they would get way too soft. Anyway it came out delicious and the smell was heavanly! Thank you for the great recipe!
Hey Ellie,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Thanksgiving! xT
I made this tonight and it was absolutely delicious! It was so good I’m going to stock up on some apple cider (and freeze it) and apple butter so I can make this deep in the winter when it’s hard to find apple cider! Thank you for the great recipe!
Hey Heidi,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Thanksgiving! xT