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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
Hi I was wondering if this would still work if I left it in the crock pot on low for about 8 hours while I’m at work? Or would that make it overcooked?
Hey Natalie,
Totally, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi there! If I wanted to cook this in the crockpot and sub cubed butternut squash for the potatoes, would anything need to change?
Hey Jackie,
Nope, I think that should work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
This is under your IP section…so how would I do this in the InstaPot please?
Hey Danie,
I would cook on high pressure for 40 minutes. I hope you love this recipe, please let me know if you give it a try! xT
This looks delicious! I’m thinking about using an elk roast… any suggestions?
Thanks so much, Wren! So sorry, I have actually never worked with elk before, but I would imagine that should work nicely for you here! Please let me know if you give this recipe a try! xT
This looks delicious, but the caloric content looks WAY off. A 3 lb chuck roast alone would have about 4,000 calories, almost 700 calories a serving before you add in other ingredients like butter and potatoes, also calorically dense. But still, as I said, looks like an amazing recipe.
Hi Sean,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
This was my first roast made in the oven and it turned out amazing.
Hey Mindy,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
Would it work to use short rib instead (that’s all I have on hand)?
Hey Michelle,
Totally, short ribs would also work nicely here! Please let me know if you give this recipe a try, I hope you love it! xT
Loooove your recipes! I’m wanting to make this and was wondering if you could switch sweet potatoes for the potatoes? 😅
Thanks so much, Laura:) Sure, sweet potatoes would also be delicious! Let me know if you give this recipe a try, I hope you love it! xT
I made this last night- it was lovely!! Thanks for another yummy meal for the rotation!!
Hey Kate,
Happy Monday! I am thrilled to hear this recipe was a hit, thanks for making it and your feedback! xT
Hi! The recipe says Dutch oven but it looks like you made the recipe on a wider, flatter pan. Do you mind confirming what you used?
Also when I get a 3lb chuck roast from my butcher, it’s always so much thicker/ fuller, yours looks almost more like a steak cut. Should I have them cut the 3lbs in half? Thanks!
Hey Chris,
I used a dutch oven for this recipe:) Sure, you could totally have them cut the roast in half, it will just make it more tender! I hope you love this dish! xT
Hi! This looks delicious! Do you think I could use boneless beef blade roast (rôti de palette) for this recipe? Thanks!
Hi Anne,
Sure, I don’t see why not! Please let me know if you give this recipe a try, I hope you love it! xT
If you were to double this recipe how would you do it? Same plan or two seperate?
Hey Chris,
I would go ahead and use 2 separate pans when doubling this recipe. Let me know how it turns out for you! xT
Thank you.i will certainly be making this pot roast. 2 questions. Where do I find a good pot roast that doesn’t have alot of fat on it? Second question, can I add chopped carrots also? Thank you.
Hi Genoa,
I would just ask your butcher to trim some of the extra fat that you don’t want. Yes, carrots would be great! I hope you love this dish! xT
This has become a regular rotation in our house! Love it! 🥰
Thanks so much, Elizabeth!! So glad to hear that this recipe is always enjoyed, thanks for making it so often:) Happy Friday! xT
This looks good. What is the serving size for one person?
Thanks Nicole! It’s about 1/2 pound of meat plus 2-3 mini potatoes per person. Please let me know if you have any other questions! xx
I think this is my favorite recipe I’ve ever made!
Hi Julia,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great Friday! xT