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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 have a question! Would I be able to use oat flour in this recipe or should I use regular all purpose?
Hi Jessica,
The oat flour should be just fine for you to use! I hope you love this recipe, please let me know if you give it a try!
Thank you! I plan on trying it this week and I will let you know how it goes!
This was delicious! A 5-star family favorite!
To serve eight, I used a 5 lb chuck roast, divided into two pieces (2 lb and 3 lb), which cooked fully in the recommended three hours. As recommended by others, two cups of apple cider provided enough braising liquid. For the best texture, I added the fingerling potatoes during the last 90 minutes of cooking. Once done, I removed the meat and potatoes, trimmed the roast’s fat, and simmered the liquid on the stovetop to skim and reduce. I then returned the meat to the thickened sauce to simmer briefly while I roasted the potatoes and some carrots. Total cook time was about four hours.
The result was tender, flavorful, and perfectly balanced. This recipe is a keeper!
Hey Valerie,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
Absolutely delicious and it made the whole house smell incredible!! Definitely will be making again!!
Hey Jess,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks a lot for making it!🎃👻
Have you tried making this in a crockpot?
Hi Jen,
You bet, you can follow the instructions written about:) I hope you love this recipe, please let me know if you give it a try!
An absolutely fantastic meal.
Hi Brian,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Have a nice day!
Made this tonight and it was delicious. The apple butter in my fridge was bad so I used apple sauce and butter instead of(and would probably do that again). I also used fresh rosemary since I didn’t have fresh sage on hand.
Hey Kim,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Have the best weekend:)
This recipe is what finally got me to like pot roast and I make it all the time. Yahtzee!
Hey Chelsey,
Happy Sunday!! I appreciate you making this recipe so often and your comment, so glad to hear it always turns out nicely for you! XxT
Made tonight and agree with the comments, it definitely has a sweeter flavor profile but we loved it! I cooked some carrots in the broth toward the end and only used 1 cup cider 1 cup chicken broth (per other comments) and we still had extra liquid so I would agree that this does not need the 4 cups total of liquid for cooking. Will make again, thanks for sharing.
Hi Allie,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
The best roast I’ve ever had!
Thank you so much, Emily:) Love to hear you enjoyed this recipe, I appreciate you making it! xx
This was INCREDIBLE. The only thing I did different was to brown the meat first. The whole family devoured this. SO GOOD!
Hi Danielle,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
Making this tonight! I read back in the comments and sometimes you mention a 7 qt Dutch oven is needed and in other place you say at least 6 qts. I only have a 6 qt Dutch oven. Is that ok? I also noticed that there was a lot of liquid which didn’t seem right (it covered the top of the meat), so I removed some which cut it down by about half. Hopefully it comes out ok!
Hi Kelly,
A 6 quart dutch oven will be just fine for you to use for this recipe. I would say the liquid goes up to about half the meat. I hope you love this recipe! xx
The directions state to slather the roast with apple butter but apple butter is not in the list of ingredients. What should I do?
Hi Nicole,
The recipe calls for 2 tablespoons of apple butter, you can follow the instructions as written:) I hope you love this dish! xx
Hi there! I made this for my family and it was divine! I know people have asked something similar but I am hosting 15 people for a holiday party and am wondering how I might alter this recipe to accommodate. How would you adjust the roast size and cook time?
Hi Willa,
So glad to hear your family enjoyed this recipe! For best results, I would double this recipe in 2 pots, that should be plenty for 15 people especially if you do a side salad:) I hope this helps! xT
With that much liquid, it was more like a roast soup. Something didn’t seem correct. It was not good at all.
Can you clarify the chicken broth vs. the white wine? The ingredients list says “or” implying one or the other. But when reading through the steps it sounds like it’s both. Can you clarify which it is and if it’s both m, how much of each? Hoping to make this for Christmas dinner for my family!! It looks yummy! Thanks!!
Hi Danielle,
It is broth or white wine, both work great in this recipe:) I hope this helps! Please let me know if you have any other questions! xT
I would love to try this recipe but I have 7 adults coming. Can I do a 5-6 pound roast and add 1.5lbs potatoes in a 7 quarts Dutch oven? How do I change the recipe since I don’t have two ovens.
Hi Dawn,
This recipe makes enough for 6, so honestly I think if you did just that and then a side salad and crusty bread for serving, this would easily feed 7 people. Otherwise, yes, you could do a 5-6 pound roast with extra potatoes in a 7 quart pot. I would do 5 hours in the oven. I hope this helps! xx