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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
Excited to make this! Curious, what kind of salad would go with this?
Hey Kat,
Here are some salads you might enjoy:
https://fett-weg.today/make-ahead-thanksgiving-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/cheddar-apple-kale-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/lemon-parmesan-sesame-salad/%3C/a%3E%3C/p%3E
I hope this helps, please let me know if you have any other questions!
Incredible!! So delicious and warming for a fall/winter meal.
Hi Kim,
Fantastic! Thanks for making this recipe, I’m so glad it was enjoyed! Happy Sunday!
An excellent recipe for pot roast. I will be making this again. Tremendously flavorful. All of your recipes are easy to follow and bring joy to cooking. I received your cookbook last year/24/ and had made the One Skillet Creamy Sun-Dried Tomato Chicken and Orzo a few times before. Since then and even last night I have made that dinner at least a dozen times this year. I recommend your recipes because they are incredibly easy and delicious and I impress myself each time.
Hey Rich,
Love to hear this! Thanks a lot for making this recipe and your comment!
Have a great Sunday!
This is delicious! An easy tasty roast without all the oil.
The crispy sage potatoes go perfectly with the cider beef & onions. Yum.
I will make this again! 👌
Would be great for a crowd by serving meat and veg on platters.
Hey Marilla,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Wow, I usually make my roasts in the instant pot & I’ve never commented on a recipe before but this was so good and so worth the time I’m commenting. Every part of this was fabulous and delicious. No notes.
Hey Madison,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Incredible flavors here. I made this roast in a crockpot for the In-Laws after a football game. The potatoes are absolute perfection; no notes. The chuck roast definitely needs a little more time to get fully shreddable. I ended up cooking it for about 8 hours rather than 6, but the flavors are good and the liquid in the crockpot could easily be combined with some flour to make a really nice gravy.
Hey there,
Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!
Hi Tigan, how would you recommend doing this recipe in an instant pot? Stew mode? For how long?
Thanks in advance! I am a big fan!
Hey Paula,
I have not tested this in the instant pot, but I would do at least 60 minutes on high pressure.
I hope you love this recipe!
Does roasting time for double the recipe (7.5lb Chuck roast increase the time?
Hi Jenna,
Yes, I would recommend that. I hope you love this recipe, please let me know if you give it a try!
Will the apple butter make it sweeter? I make all your other pot roast and I’m thinking of trying this for Thanksgiving.
Hi Esther,
It does add a touch of sweetness. Let me know if you give this recipe a try, I hope you love it!
Happy Thanksgiving!
I noticed you use white wine in your recipe. Could you sub for red wine?
Hi Bianca,
Sure, you could use a white, the flavors will definitely be different. You could also use broth in place of the red wine.
I hope this helps, please let me know if you have any other questions!
Well now I’m confused 😅 the recipe calls for a “dry white wine,” but your answer implies red, suggesting one could use a white wine as a substitution – planning on making this tomorrow, have a dry white on hand, but want to make sure that’s correct!
Hi Cale,
Sorry for any confusion! You will want to use a white wine or chicken broth in this recipe:) I hope you’ll give it a try!
This recipe was so delicious!! The best roast I’ve ever made. I’m wanting to make a much it on a larger scale for a gathering – like 10 lbs. could I use this same recipe but in a big roasting pan instead?
Thank you!
Hey Emily,
Love to hear this! Thanks a bunch for making this recipe and your comment! Sure, that would work nicely for you!
Happy Sunday!
This is so good! We are already making it again this fall. Pot roast is exceptional and apple-y without being too much. And the sage potatoes are delish! Love the fresh thyme and sage. Thanks for sharing Tieghen!
Hey Jenni,
Amazing! So glad to hear you enjoyed this dish, thanks for making it! Happy Sunday!
Overall this was very good, but it was a little too vinegary for me. I would definitely make it again but with either white or red wine.
Hey Gwen,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! For next time, there is no vinegar in this recipe, it’s just apple cider:)
Happy Friday and have a great weekend!
I made this recipe in a crockpot and it was a miss for me. Unfortunately the cut of meat that I bought (chuck roast) came out tough, which is shocking given it was done in a slow cooker. Only cooked 4 hrs too! I reduced the liquid to 1 c. of cider and 1 c. of wine. This was plenty of liquid once cooked. When done, there’ wasn’t a gravy, but rather pure liquid in the bottom of the crockpot so I mixed flour & water to make a slurry and thickened the liquid on the stovetop to make a gravy. Wasn’t crazy about the flavor of the meat & potatoes. Won’t make again.
Hi Valerie,
Thanks for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
This recipe is incredible. I’ve probably made it a dozen times over the last two years and never gets old.
Only issue I have is with the presentation: my sauce turns into a sloppy mess with little blobs of separated fat floating in the liquid – delicious but not very attractive on a white dinner plate. I’d like to make this for an upcoming dinner party, but would love some ideas on improving the visual.
Hey Mitchell,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe turned out nicely for you!
Could you make this a day in advance? Allow the fat to come to the top to you can easily remove it and then reheat the dish on the stove.
Could you recommend another cut of beef? Thx- T.P.
Hi Tom,
Short ribs would also work nicely here!