Apple Cider Pot Roast with Potatoes

🍎 Apple Cider Pot Roast with Potatoes

👉Ingredients:

◾️3–4 lbs beef chuck roast

◾️2 tbsp olive oil

◾️Salt & pepper (to taste)

◾️1 large onion, chopped

◾️4 garlic cloves, minced

◾️4 cups apple cider

◾️2 cups beef broth

◾️1 tbsp Dijon mustard

◾️2 tsp dried thyme

◾️2 bay leaves

◾️4 large potatoes, peeled & cut into chunks

◾️4 carrots, peeled & cut into 1-inch pieces

◾️Fresh parsley, for garnish

👉Instructions:

➡️1. Preheat oven to 325°F (165°C).

➡️2. Pat the roast dry, then season generously with salt and pepper.

➡️3. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deep brown (about 4–5 minutes per side). Remove and set aside.

➡️4. Add onion and garlic to the same pot, cooking until softened.

➡️5. Deglaze with apple cider and beef broth, scraping up any browned bits. Stir in Dijon mustard, thyme, and bay leaves.

➡️6. Return the roast to the pot, nestling it into the liquid.

➡️7. Add potatoes and carrots around the roast. Cover tightly with a lid.

➡️8. Transfer to the oven and cook for 3–4 hours, until the meat is fork-tender.

➡️9. Remove, discard bay leaves, and let the roast rest for 10–15 minutes before slicing.

➡️10. Serve hot with veggies, spooning the flavorful broth over the top. Garnish with parsley.

📌 Prep Time: 15 min

📌 Cook Time: 3–4 hrs

📌 Servings: 6–8

✅ 4 Tips for Best Results:

◾️1. Choose the right roast: Chuck roast works best because of its marbling—it breaks down beautifully during slow cooking.

◾️2. Don’t skip searing: Browning the meat adds a deep, savory flavor that balances the sweetness of apple cider.

◾️3. Rest before slicing: Letting the roast sit keeps it juicy and prevents the meat from drying out.

◾️4. Make it ahead: This dish tastes even better the next day as the flavors meld—perfect for meal prep or family gatherings.