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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
The crockpot directions need to be changed. My roast turned out extremely dry because it was overcooked. We ended up throwing the whole thing away, what a waste of money and meat and I’m pretty upset about it. If you include in the directions to only cook it until it hits a certain temperature, that would probably go better for people. So disappointed.
Hi Kelly,
I am so very sorry to hear that this dish did not turn out for you, I can’t imagine having to through an entire meal away! What size roast did you use? Can I also ask if there was anything you possibly adjusted in the recipe? I would love to help troubleshoot to see what may have gone wrong! Thanks for trying the recipe! xx
This was easy to make and delicious. I made it in my oven. Perfect for a fall evening. The beef and cider flavors went nicely together. I would make this again!
Hey Mary Ann,
Awesome!! Love to hear that this dish was a winner, I appreciate you making it and your feedback! xx
The flavors here sound amazing!
Thanks so much Jeff!!
This was fabulous! I used a rump roast (they were on sale at the grocery store ha) and was afraid it would take longer/be a little tough but it was perfect. I didn’t change anything else about the recipe- so good. I used a Dutch oven and it took 3 hours. This is a Sunday roast to add to the rotation! And a bonus it makes the house smell heavenly 🙂
Hey Hannah,
Awesome!! Love to hear that this dish was a winner, I appreciate you making it and your feedback! xx
I made this dish this evening and I think it has a lot of potential but it fell short for my family and I.
I had a 3.14lb roast in the crockpot for 6 hours. When I checked on it then, it wasn’t even remotely done. I make a roast in the crockpot for another recipe and it’s usually 8 hours or more. I should have known to give this more time. I waited another hour and when it still wasn’t tender, we just ate it as is. Maybe my crockpot is on yhe fritz as so many others had success so I’ll try in a Dutch oven next time.
The onion flavor was of boiled onions (someone mentioned French onion soup, and I’d agree it’s a watered down version of it) for me and I think I want to caramelize them and try much less next time. Definitely will add garlic next time too.
The liquid was also way too much. It didn’t reduce and it was watery, so I think I could cut the liquid to a cup of each for the next round (I did broth instead of wine). It was also a touch sweet but again, like French onion soup.
My husband and I loved the potatoes though and plan to use it again. I roasted cauliflower with salt, pepper, garlic and paprika in a light oil-butter mixture. They soaked up the remaining gravy on my plate well.
All in all, I want to give this another try and see what I can make of it. I’m inspired to make this recipe work for me since so many others enjoyed it, and I love a good crockpot/one-pot meal.
I agree. It has potential, but way too much liquid! I think this recipe would be better with pork shoulder. Yes- cook time in crock pot needs to longer and I don’t think the onions need cooked prior to adding to crock pot.
I’ve been cooking from internet recipes for many years, but this is my first time leaving a comment to a recipe. I thought I followed this recipe to the T, but I forgot to add the chicken broth/dry white wine. But still, it turned out to be ABSOLUTELY PHENOMENAL! This is a new fall favorite, and possibly the best pot roast recipe I’ve ever had (including at restaurants). Thank you for sharing,
Thank you so much Rob! xT
This the best pot roast ever. Will be on repeat.
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
Absolutely delicious, the apple butter gave a light sweetness to the dish. The potatoes were out of this world, such a wonderful change from traditional mashed potatoes. Flavors were outstanding!
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
I tried this in the crockpot, unfortunately it was a flop. We went low for the full 6 hours, the meat needed cut with steak knifes and didn’t fall apart whatsoever. I only did 2 onions and 3 shallots as I have an 3.5 lb roast and not a full 4, and it was still an absurd amount of allium. The potatoes came out okay, not as crispy as the HBH smashed potatoes. We were curious about the lack of carrots and searing. The flavor was decent but insanely mild in comparison to what I was hoping with the apple butter and cider, I had to add additional seasonings and Worcestershire. I was able to adjust this into a different dinner thankfully, especially with the amount of leftovers but this was the first recipe I’ve tried here that didn’t go well.
Hey Kiley! I’m so sorry about that! Thank you for the feedback! xT
This was super easy and delicious. I will definitely be making again. The only thing I did differently was omit the the sage in the potatoes since our bunch doesn’t really care for that flavor. Everything else was exactly per the instructions. Thank you for sharing this!
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
Ooooo I just made this and wow wow!! The only thing I did differently (because I didn’t have apple butter) was used salted butter with two thin slices of apples to top the roast and it was fab!
Will def be making this over the holidays! Thanks lady!
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
I love the fall vibes this roast gave! In the end it was very tasty but the crock pot route didn’t work for me either – since there weren’t bc any instant pot instructions I used my IP as the crock pot. After follow the directions & the roast still not being done… I turned in the pressure cooker option & got it done in no time!
The flavors were delicious! I think I’m just going to modify it for the v IP. Any tips?
Thanks for the recipe!
Hey Christine,
Thanks so much for making this recipe and sharing your feedback! I didn’t share the IP instructions because I didn’t personally test it in the IP, but I’m sure it would work! Unfortunately, I feel like you are better off using an actual slow cooker than the slow cooker option on the IP. I hope this helps for next time! xx
If you want a tender meat, cook on low 8 hours. I usually do, but followed the recipe & was disappointed. Love the potatoes though.
Hey Kayla! I’m so sorry the meat didn’t turn out! Is there anything I can do to help? xT
Can this be done in an Instant Pot?
I haven’t tried this in the instant pot before so I can’t say for sure! So sorry! xT
Do you have any expert suggestions for what to substitute for sautéed onions in dishes like this? I have a picky eater and I want to find something that you can still cook down in the sauces that isn’t an onion lol
Can I ask what of of pan or pot do you cook this in? The pics look like a shallow pan, I need to buy one! What are they called?
I think you can use the Le Creuset Braiser. I am using it in a regular Dutch oven but finding that there’s crowding. Trying it to tonight!
Hi Cari! I usually make this in a large braiser that’s like a shallow dutch oven! 🙂 xT