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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
I made this tonight and OMG. Your recipes are always my favourite. I used an under blade cut. I had seasoned it with sea salt and peppercorn an hour before.
I also wrapped it in Smokey applewood bacon too.
This was so tender. Such a great Sunday dinner. I did honey garlic rainbow carrots with Smokey pancetta and onions green peas + the smashed potatoes.
My family was full and happy.
Food is our love language and this was everything and more!
Aww, thank you so much, Alana!! I love to hear that this recipe was enjoyed by your family, thank you for making it! Have the best week! xx
I’m having a dinner party and would love to make this the day before.Will that work? Any suggestions on reheating? Thank you!
Hey there,
Totally, just reheat in the oven on low and cover with foil. I hope you love this recipe! xT
Hi! What can I use instead of apple butter?
Hi Jen,
You can use apple sauce in place of the apple butter, that will work nicely for you! I hope you love this recipe! XxT
Making this tonight! Can I replace the apple butter with applesauce? Would you know the ratios?
Hi Annika,
Sure, I would just use the same amount, that should work nicely for you. I hope you love this recipe! xT
Made this last night and family loved it. Both the meat and potatoes. Definitely going to add it to my rotation. Well as soon as the price of meat goes down. 😉 Thanks for the recipe.
Hey Maura,
So glad to hear this! Thank you so much for trying this dish and your comment! Have a nice November! xx
This was just OK. We didn’t care for the flavor profile. It was a bit too sweet for a savory dish. Wasn’t terrible but won’t make again. The potatoes were delicious though!
Hi Christie,
Thanks for trying this dish and sharing your feedback, I’m so sorry to hear it was not enjoyed. If there is anything specific that I can help with, please let me know! xT
This was great! I completed exactly as written but used a little more apple butter that I made the day before. I also added a bag of carrots when I added the potatoes. Delish!
Hey Susan,
Wonderful! Thank you so much for making this dish and sharing your feedback, so glad to hear it was enjoyed! Happy Monday! xT
Love this recipe. I’m cooking for a crowd, and my Dutch oven isn’t big enough. Would the ingredients change much at all if I cook the potatoes separately?
Hi Brian,
Ohh gosh no, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
Made this tonight and it was SO good! I was a little nervous about using so many onions but the flavor profile works! Do you have an Instagram account? I wanna make sure I tag you! I’m gonna post a picture on my account if you wanna give me a follow!
https://www.instagram.com/domesticbliss23102023/profilecard/?igsh=MW42andpdjV3b3FoMQ==
Hi Melita,
Happy Monday!! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed! XxT
Best pot roast I ever made!
Hey Sheila,
Happy November!! Thank you so much for trying this dish and sharing your feedback! Glad to hear it was a hit! 🍂
Can this be made in a crockpot?
Hi Brynn,
Totally, just follow the crockpot instructions written above:) I hope you love this dish! xx
I am planning to make this wonderful recipe tomorrow- just can you confirm “Cider”, do you mean the alcohol sort of apple wine or beer, or more “apple-juice” without alcohol?
Hi Berit,
I used regular apple cider, like the juice, for this recipe:) Please let me know if you have any other questions! xT
Tieghan!
Can this be made in the instant pot? I have all the ingredients and want to make this tonight.
Looks divine 👻
Hey Resa,
Totally, I would do at least an hour on high pressure. I hope you love this recipe, please let me know if you give it a try! xT
So good! I wasn’t sure that I’d LOOOVE the potatoes but they were delicious! We will definitely be making this one again.
Thanks so much, Shelby! So glad to hear this recipe turned out well for you! I appreciate you giving it a try! 🎃 xXT
Making this today, looks amazing!
I don’t have apple butter but do have pumpkin butter. I can’t figure out if that taste would be off? Or would go with fall flavors. Thoughts?
Thanks so much, Beth!! I think the pumpkin butter would be delicious! I hope you love this recipe! xT
This was FANTASTIC! I made it for our 33rd wedding anniversary and our son said he could eat this everyday! They were arguing who was going to eat the leftovers. The flavors were perfect and the meat fell apart. Followed the recipe except used 1 cup cider and white wine since my pan was smaller than a braiser pan. Thanks, Tieghan!!
Hey Sue,
Happy Monday! Thank you so much for trying this dish and your feedback, so glad to hear it turned out well! Happy Anniversary! xT