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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 wanted to love this. I made it last night as a trial run for a dinner party I’m having next week. I had the concern going in that it might be too sweet for my palate, since I, in full disclosure, prefer savory. Because the reviews were all so positive and only a couple mentioned the sweet profile, I decided to try. I prepared exactly as written, with the exception of throwing in the medium sized potatoes after the first hour of cooking. When all was said and done, the flavor profile was just a tad too sweet for both my husband and me. The two guests I invited to share the meal with us both liked it very much and I think they were sincere. If you like a sweeter profile, I can understand how this would be a desirable recipe for your arsenal. The other plus is the clean up is easy … one pan and the prep kitchen and utensils can be cleaned up while roast is in the oven. Nothing will please everyone. I completely understand how this recipe is a winner for many – just not for me. Thanks for sharing and be well.
Thanks so much for trying this recipe, Kathleen! So sorry to hear you didn’t love it. I appreciate your feedback!
This was CRAZY DELICIOUS. I followed it to the letter. The apple butter was a genius move. Holy moly… now a Fall staple for years to come. Thank you!!
Hey Kasey,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Happy Friday!
My go-to Pot Roast recipe now! I’ve made this 3x and we love it! 10/10!!
Hey Amy,
Perfect! Thank you so much for making this dish and your comment, so glad it turned out well!
Thank you, thank you and thank you Tieghan. My family adored this meal. It feels like a big hug to those you love. Your take on pot roast using pork apples onions is outstanding. Next time, I will double the recipe and save some for the freezer. You outdid yourself!
I wish you all the joy you bring to our families.
Hey Mary,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
I couldn’t find apple butter but really want to make this tonight. Do you think it’s better to skip it or sub something for it? Thanks! Can’t wait to try this!
Hi there,
You could skip it or try some thick apple sauce.
I hope you love this recipe, let me know how it turns out!
This was absolutely delicious!! The roast came out so tender and so flavorful with the cider and wine😍 and the potatoes were a perfect side. So simple and love that it was all in a Dutch oven. I got a 3lb roast and wish I had made more because we didn’t have any leftovers. This will be my go-to roast recipe for sure – thank you!
Hey Emily,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Loooooooooooooooooooooooooooooooove this recipe! Currently making it for the second time. The only thing I tweak is adding garlic. I have 3 kids who can be picky eaters and they asked for seconds 🙂
Hi Laura,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
What do u mean on step 4 by 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. Because it confuses me by saying add sage then cook then spoon the butter and sage over potatoes?????
Hi Ryan,
The butter is going to melt, so you will want to spoon that back over the potatoes.
Please let me know if you have any other questions!
Hi! Do you think leftovers would freeze well and if so, any suggestions for proper storage? Thank you!
Hi Natalie,
Totally! I would just be sure to store in an airtight container.
Please let me know if you have any other questions! Have a great weekend!
Would these seasonings work well with a pork roast like a Boston butt?
Hey Mandy,
Sure, I don’t see why not!
Let me know if you give this recipe a try, I hope you love it!
Did you end up trying? My family doesnt eat beef so either im making this for myself (absolutely fine) or i can sub for the pork.
I’m very excited to try this! Did you use apple butter with cinnamon and spices or just apples?
Hi Ruth,
I used apple butter with spices:) Please let me know if you have any other questions!
Does it call for both chicken broth and white wine? It says or but then in the recipe it says both
Hi Ashley,
The recipe calls for chicken broth or white wine, it’s up to you:) Please let me know if you have any other questions!
Delicious flavours!
I pulled the potatoes out at 1 hour (could have been 45 mins) I think if they cooked the whole time they would be mush.
Hey Leah,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
I had already been planning to make a more traditional pot roast when I saw this recipe. I did not want to make another trip to the grocery store so I made a few substitutions, based on what I had on hand, and it was still delicious. I did not have fresh thyme, sage, or apple butter, but will be sure to have those items for next time. I substituted some dry spices this time.I also did not have garlic powder, but I did have a few cloves of fresh garlic to use up, so I chopped that up and added it to some melted butter before putting it on the smashed potatoes. I also hadcarrots and mushrooms so I tossed those in as well. I did not have a lot of liquid, as others have had and actually would’ve loved to have a little bit more. The soft onions in the sauce were amazing, especially over the crispy buttery potatoes. This recipe is definitely a keeper!
Hey Danielle,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear it turned out well for you!
The potatoes go back into the oven at 425 degrees. What about the pot roast. Does that continue to cook uncovered at 325 to get carmelized?
Hi Wendy,
Yes, that is correct, you will cook uncovered at 425F for 20-30 minutes. I hope you love this recipe, please let me know if you have any other questions!
Hi! What about if using the crockpot? Do you still transfer the roast to the oven at the end? Im assuming no as it will be falling apart
Nope, you can follow the crockpot instructions just as written:)
I bought all the ingredients for this thinking & just realized the instructions aren’t for a crockpot. Do you have tips on how to translate this to crockpot? I’ve only ever make pot roast from Salt & Lavender’s crockpot recipe & don’t wanna mess up or waste ingredients now!
Hi Emily,
The crockpot instructions are written above:) Please let me know if you have any other questions!