Next Post
Brown Butter Pumpkin Oatmeal Latte Cookies.
This post may contain affiliate links, please see our privacy policy for details.
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
If the gravy isn’t thick enough, how do suggest going about that
Hi Caroline,
You can add 2 tablespoons of flour to help thicken the gravy. I hope you love this recipe! xx
The smell in my house right now is amazing!! A+++ whole family devoured, even my extremely picky son! So good.
Hi Amber,
Love to hear that this recipe was delish! Thanks for making it and your feedback! Have a great weekend!🍁🍃
Hi Tieghan,
Wondering about the crock pot directions. You say to cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, but then you say to turn up the heat on the oven to 425° F.
What setting would that be on a crock pot and how much longer should it cook?
Thank you in advance 🙂
Hi Katherine,
The slow cooker is going to cook differently than the oven, so you can follow the recipe as written, you won’t have to worry about that step:) Please let me know if you have any other questions! xx
It’s for the potatoes 🙂
You would take them out of the crockpot after the recommended hours.
This is so good! I’ve never been that big of fan of traditional style pot roast, so I was really intrigued with the onion/cider/wine combo and it did not disappoint! When I said how easy it was to make, my husband immediately said, “Great! Once a week!” Pretty sure I’ll be making this one again! 😂 The potatoes were also a win. Thanks again for another masterpiece! And, on Sunday I’m making your pumpkin rigatoni with candied prosciutto & walnuts. Excited about that, too!
Hey Leslie,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! xx
Hi, Tieghan, How much thyme?
Hi Deborah,
The recipe calls for 2 tablespoons of fresh thyme:) Please let me know if you have any other questions! xT
Can I cook in an oven safe stainless steel or cast iron with foil cover?
Hi Mary,
Totally, I would use cast iron and cover with foil:) I hope you love this recipe, let me know if you give it a try! xT
Could I possibly make this in an Instant Pot? What temp and time would you suggest?
Hi Makayla,
So sorry, I have not tested this recipe in the instant pot. For best results, I would still with the slow cooker or oven options:) Please let me know if you have any other questions! xx
Would you recommend doing anything differently if using a pork roast instead?
Hi Felicia,
I have not tested this recipe using a pork roast before, but I don’t see why it wouldn’t work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Can carrots be added or will that change the flavors.
Looking forward to this recipe. Thanks.
Hi Sharon,
Totally, carrots would be a great addition! Let me know how this recipe turns out for you! xx
Oh wow was this ever delicious! The cider and apple butter with the sweetness of the onions and shallots was just too good to be true. My husband was begging for braised cabbage and I had a roast in the freezer and a few potatoes so this was the perfect recipe to have with cabbage. The potatoes were wonderful and crispy—I’m thrilled to pieces that we have some leftovers!
Hey Lucy,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
This recipe looks delicious! I’m hoping to cook this for my in-laws this year but my Le Creuset is 5.5 quarts, will that be big enough?
Hi Louise,
Yes, you should be just fine using that! Let me know how the recipe turns out, I hope it’s a hit! xx
Is it okay to use beef chuck cut up instead of roast? Misread the ingredients list :/
Hey Alison,
Sure, I bet that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Wouldn’t you want to sear the roast first to trap in the juices?
Hi Nicole,
You could absolutely do that if you wanted! Let me know if you give this recipe a try, I hope you love it! xT
Cold weather set in here in Upstate NY and this was a perfect, easy, incredibly delicious crockpot recipe!
I did take some tips from other reviewers and only used 1 large onion, and cut back the broth/wine to 1 1/2 cups combined, and one cup apple cider, and thickened the gravy on the stove while the potatoes cooked in oven. I also cooked on low for 8 hours, as that what is unusually do with pot roast.
This was a winner! Tender, delicious, and you MUST finish the potatoes in the oven as it’s a game changer!
Thank you and keep those crockpot recipes coming!!
Hi Sharon,
Happy Wednesday! So glad to hear that this dish was a winner, thanks so much for making it and your comment! xT
I was so excited to try this- but unfortunately my family found the cider overbearing. I will make it again – but change the ratio to less cider and more broth/wine.
Potatoes were a hit.
Hi Vickie,
Thanks for trying this dish and sharing your feedback!! I think your family would definitely like this better with the broth:) Let me know how that works for you! xT
Hi! I’m so excited to try this recipe tonight! It’s cold and rainy and I know it will be perfect. But, I can’t find apple butter anywhere. Would my homemade pumpkin butter work just as well?
Thanks!
Hey Anna,
Sure, I bet that would be yummy to use here! Please let me know if you have any other questions, I hope you love this dish! xT
My daughter said this is the best meat she ever had! I only used 2 onions and didn’t have shallots. I used chicken broth. Absolutely tender and delish!!! Thank you!
Hi Carol,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! xx