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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
Oh and here’s my 5 star rating!
Thanks again:)
I have made this recipe in the crockpot several times using beef or pork roast, and it’s always amazing!!! I used apple juice instead of apple cider a few times and still totally delish!! Also added apples into it when doing with pork. And you can thicken up the sauce to make a gravy to go with it. Honestly, love all of your recipes Tieghan! Always incredible – thank you!! 🙂
Hey Tamara,
Fantastic!! Thanks so much for making this recipe and sharing your comment! So glad to hear it was enjoyed! Have the best weekend:) xxT
I did my roast in a crockpot, it came out a soupy mess with tough meat unfortunately. Looking at comments now this seems to be a regular issue with crockpot cooking. Maybe it is best to do on the stove top or amend the recipe above for a crockpot.
Hi Katie,
Thanks so much for trying this recipe and sharing your feedback! So sorry to hear it was not enjoyed. How long did you cook in the crockpot? xx
This was absolutely delicious!
Was not soupy at all.
Thanks so much, Christine!! I’m so glad you enjoyed this dish and appreciate you making it! Have a great Tuesday! xx
I made this today, and as others have mentioned, mine also had too much liquid.
It was delicious though , and next time I’ll cut the wine and cider in half, so the gravy will look like your photo! Thanks Tieghan for your great recipes! I bought your new cookbook.
Thanks so much, Jane:) I appreciate you making this recipe and your kind message! Sorry about the liquid, you can definitely reduce that next time. Have a great week! xx
Happy Sunday, this is the third time I’ve made this recipe. Amazing and easy. First two times it was very soupy so I cut the liquids by a half and much better. Looks more like the recipe photo. A wonderful dinner on a very cold December day in NJ.
Hey Mary,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
What would you adjust if the roast was frozen?
Hi Amber,
I would not use a frozen roast, you want it to be completely thawed before cooking. Please let me know if I can help in any other way! Happy Thanksgiving! xx
Would this be okay without the potatoes?
Hi Katie,
Yes, that is perfectly okay for you to do! I hope you love this recipe! Happy Thanksgiving! xx
Hello! What size Dutch oven do you recommend?
Hi Shelby,
I like to use a 7 quart pot. Please let me know if you have any other questions! xx
Hi there! Can you recommend cooking time and temps for crockpot? Also, what would you recommend to substitute for the apple butter? Thank you!
Hi Tanya,
You bet, just follow the instructions listed above for the crockpot:) You can use apple sauce in place of the apple butter. I hope you love this recipe! xx
Ahhh I just noticed the crockpot option. Oops.
Did you use broth or white wine?
Hi Brooke,
I tested this recipe both ways and had great results with the broth and the wine. I hope you love this recipe! x
Should I place the roast in whole, or slice first?
Hi Caroline,
I leave the roast whole for this recipe. Please let me know if you have any other questions! xx
Hi! I made this and it was enjoyed! I used a 7qt Dutch oven and the liquid covered the meat with the many potatoes on top. It didn’t brown up like yours (I assume because all the liquid)? Once I take the potatoes out should I remove most of the liquid so it’s just sitting below the meat like yours was in the video?
Hey Jen,
Thank you so much! I’m so glad this recipe turned out nicely for you, thanks for your comment! You don’t need to remove the liquid, but you could if you wanted to! xT
Will removing some of the liquid make it brown like yours? I noticed your meat was sitting on top of the liquid before you cooked it (not emerged in liquid at all).
Yes:)
Hi, Can this be an instant pot recipe?
Hi Debbie,
Sure, I would do at least 60 minutes on high pressure. Please let me know if you give this recipe a try, I hope you love it! xx
Hi – we’re so excited to try this! Is there a way to reduce the cooking time with a convection oven? Thanks!
Hi Kristin,
So sorry, I have never tested that, I would just adjust your cook time how you normally would. I hope you love this recipe! xT