What’s the best cider to use in pot roast?

For optimal flavor, use unfiltered apple cider that’s slightly sweet with a bit of tartness. Avoid apple cider vinegar or overly spiced ciders. If you're in a pinch, a mix of apple juice and a splash of lemon juice can mimic the flavor. Hard cider can also work for a more adult, fermented twist, but adjust the salt accordingly.

Can I make this recipe ahead of time?

Absolutely. This dish is ideal for meal prep or hosting. You can make the roast and potatoes a day in advance. Store the roast in its juices and refrigerate. For the potatoes, store them after smashing but before crisping. When ready to serve, reheat the roast in the oven at 325°F and crisp the potatoes fresh for 20–25 minutes.

Should I peel the potatoes before roasting?

There’s no need. In fact, leaving the skins on adds texture and helps them hold together when smashed. Plus, potato skins contain fiber and nutrients. Just be sure to scrub them clean before cooking.

How do I know the pot roast is done?

The meat should be fork-tender and easy to shred . If it resists when pulled with a fork, it needs more time. Oven times vary, but generally, 2.5 to 3 hours at 325°F is ideal. Use a meat thermometer to check for an internal temperature of around 195–205°F for the perfect braise.

Cider Braised Pot Roast – Best Recipe with Sage Potatoes

Name: Cider Braised Pot Roast with Crispy Sage Potatoes
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: American
Ingredients: 3-4 lb beef chuck roast; Kosher salt and black pepper, to taste; 1/4 cup all-purpose flour (or gluten-free alternative); 1 tbsp salted butter (for onions); 2 large yellow onions, sliced; 2-3 shallots, halved; 2 cups apple cider (divided); 1 cup dry white wine (or chicken broth); 2 tbsp fresh thyme, chopped; 1/4 cup apple butter; 6–8 small to medium potatoes (Yukon gold recommended); 5 tbsp salted butter (for potatoes); 1 tsp garlic powder; 10–12 fresh sage leaves; Flaky sea salt, to finish

Cider Braised Pot Roast with Crispy Sage Potatoes

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Cider Braised Pot Roast with Crispy Sage Potatoes is the ultimate cozy, one-pot fall and winter dinner. Slow-cooked beef roast with apple cider, apple butter, onions, and crispy smashed potatoes infused with brown butter and fresh sage.

Author: Emily
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Yield: 6 servings
Category: Main Course
Method: Oven Braised
Cuisine: American
Diet: Gluten Free

Ingredients

3-4 lb beef chuck roast
Kosher salt and black pepper, to taste
1/4 cup all-purpose flour (or gluten-free alternative)
1 tbsp salted butter (for onions)
2 large yellow onions, sliced
2-3 shallots, halved
2 cups apple cider (divided)
1 cup dry white wine (or chicken broth)
2 tbsp fresh thyme, chopped
1/4 cup apple butter
6–8 small to medium potatoes (Yukon gold recommended)
5 tbsp salted butter (for potatoes)
1 tsp garlic powder
10–12 fresh sage leaves
Flaky sea salt, to finish

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Instructions

Preheat oven to 325°F.
Season roast with salt and pepper. Coat all over with flour.
In a large Dutch oven, melt 1 tbsp butter over medium-high heat. Add onions and cook for 5 minutes. Add shallots and 1/2 cup of apple cider. Cook another 5 minutes.
Stir in chopped thyme. Place roast on top of onions. Spread apple butter over the top of the roast.
Pour in remaining apple cider and wine (or broth). Arrange potatoes around the roast. Cover and roast in oven for 2.5–3 hours, until meat is fork-tender.
Remove potatoes and place on a baking sheet. Preheat oven to 425°F.
Smash each potato with a fork or masher. Dot with 5 tbsp butter, sprinkle garlic powder, and top with sage leaves.
Roast potatoes for 20–25 minutes until crispy and golden. Sprinkle with flaky sea salt.
Meanwhile, uncover roast and return to oven for another 20–30 minutes to caramelize the top.
Serve roast hot with crispy sage potatoes on the side. Spoon gravy and onions over the meat. Enjoy!

Notes

Use unfiltered apple cider for richer flavor.
Apple butter adds sweetness and depth—don’t skip it.
Fresh sage crisps beautifully—use whole leaves.
No need to sear the meat beforehand—it caramelizes in the oven.
Recipe is naturally gluten-free if using GF flour.

Find it online: https://recipeshots.com/cider-braised-pot-roast-method/