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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
Is a 6QT Dutch oven too small?
Hi Cristina,
Not at all, that should work nicely for you! I hope you love this dish. Happy Friday!
Absolutely unique and amazing. Now one of my family’s favorite recipes for a roast.
Hey Rebeckah,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win. Have a wonderful day!
Does 1 3-4 lb roast mean a 1.75 lb roast or one 2-3 lb roast?
Hi Anna,
You will want to use one roast that is between 3-4lbs. Please let me know if you have any other questions!
This looks delicious and I can’t wait to make it! Just one question for you…the recipe says to use a dutch oven, but in the video I think you might be using a braiser? I have a Staub 7 quart dutch oven and a 4 quart braiser. Just wondering which one would work better.
Thank you 🙂
Hey Sydney,
Honestly, either one will work nicely for you! Let me know if you give this recipe a try, I hope you love it!
Would a 4.5 quart Dutch oven work for this recipe?
Hey Amy,
I would go with something a little bigger:) Please let me know if you have any other questions!
Can you make this with pork shoulder instead? Would the flavors still work?
Hey Sarah,
Sure, I don’t see why not, that should work well for you! I hope you love this dish, let me know if you give it a try!
I hate to be this person but I am allergic to onions. Usually for a recipe like this I substitute with a mixture of fennel, carrots and leeks but I’m afraid with the apple butter that would create too much light sweetness with nothing to anchor to. What do you think?
Hi Emily,
You could skip the apple butter if you wanted, I think that would be just fine. Then keep the fennel, carrots, and leeks. I hope you love this recipe!
I can’t find apple butter anywhere! Is apple sauce the best substitute?
Hi Erin,
Apple sauce would probably be okay to use. Here is my recipe for apple butter if you want to give it a try!
https://fett-weg.today/homemade-slow-cooker-maple-apple-butter/%3C/a%3E%3Cbr /> Please let me know if you have any other questions!
I’ve never done a roast before and this was a hit with my husband and kids (ages 5 and 8!). Super tasty, the roast was tender, the apple butter gave the right amount of sweetness and the potatoes were incredible! As with every recipe you make, this was delicious.
Hey Tatiana,
Yay! Thank you so much for trying this dish. I am so glad to hear it was enjoyed by your family. Have a great week!
This recipe is amazing and the chuck roasted tasted great. The only thing is that my potatoes weren’t crispy and there was a lot of liquid with the roast and it wasn’t a gravy consistency. Do you have any suggestions on how to fix this? Should I put in less broth/cider and add some flour to the gravy? And maybe broil the potatoes? Thanks!!
Hey Kristina,
Thanks so much for making this dish and sharing your feedback, so glad to hear it was enjoyed!
For a thicker gravy, you could do a cornstarch slurry and simmer over the stove top. I hope this helps!
This is the worst recipe I have ever tried! The meat was flavorless, the onions and potatoes were bland and not cooked through in the time the recipe stated. It was a lot of work, ingredients and money for a flavorless, raw mess. I followed the crockpot directions exactly as described.
Hi Jennifer,
Very sorry to hear this. I would suggest taking a look at your crockpot, I am shocked the meat did not cook in the time written. Again, my apologies!
Best meat I have ever cooked!
Hey Chantel,
Wonderful! So glad to hear you enjoyed this recipe, thanks a bunch for giving it a try!
Awesome!
Thanks so much, Deb!!
This look delicious! If doing the crockpot method, could you still take it out after it’s done cooking and put it in the oven to brown or would that dry it out?
Hey Erika,
You could totally do that! I hope you love this recipe, please let me know if you give it a try!
I see you have a crockpot version. What about an instapot one also?
Hi Sandy,
So sorry, I did not tested this recipe in the instant pot so I do not have those instructions. Please let me know if I can help in any other way!
Thank you. I have made a roast several times in the instapot with a bit of different ingredients and turns out very moist. Going to try this one and see how it goes.
Thanks for replying
Hi,
Thank you for this amazing recipe. Question, after you’ve put the roast on top of onions do you cook on stove top for the 2 1/2 hrs or is that in the oven at 325?
Hi Jamie,
That is in the oven at 325F. Please let me know if you have any other questions!
I LOVE this recipe! It’s my favorite fall go-to — I’ve been making it since it was originally published on this site years back. 🙂
I’ve always had a good amount of liquid and never had to worry about keeping the onions covered after removing the potatoes. Is this common? Should I be using less liquid?
I usually use the leftovers for “gravy” on mashed potatoes, but thought I’d ask!
Hey Chelsea,
Thanks so much for making this recipe so often!! I would say I typically have a decent amount of sauce as well. You could always use less just to give it a try and see what you like better. I hope this helps!