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A tender cider pot roast served on a platter with glazed carrots and caramelized onions.
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Braised Cider Pot Roast with Onions

Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Servings: 6 servings
Calories: 645kcal

Ingredients

  • 3 lbs beef chuck roast
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic , minced
  • 2 cups dry hard apple cider
  • 1 cup beef stock
  • 2 tablespoons apple cider vinegar
  • 3 sprigs fresh thyme
  • 2 bay leave s
  • 1 lb carrots , peeled and cut into 2-inch segments
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Instructions

  • Preheat oven to 325°F (163°C).
  • Pat the beef roast dry and season all surfaces thoroughly with salt and pepper.
  • Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  • Sear the beef for 4-5 minutes per side until a deep brown crust (Maillard reaction) has developed; remove and set aside.
  • Reduce heat to medium, add sliced onions to the rendered fat, and sauté until golden brown and softened, approximately 10-12 minutes.
  • Add minced garlic and cook for 60 seconds until fragrant.
  • Deglaze the pot with hard apple cider, scraping the bottom to incorporate the fond.
  • Add beef stock, apple cider vinegar, thyme sprigs, and bay leaves.
  • Return the beef to the pot, bring the liquid to a simmer, then cover with a tight-fitting lid.
  • Transfer to the oven and braise for 2 hours and 30 minutes.
  • Incorporate carrots into the braising liquid around the beef and continue cooking for 60 minutes or until the beef is fork-tender.
  • Remove the beef and carrots to a serving platter; discard the thyme stems and bay leaves.
  • Optional: Reduce the remaining braising liquid over medium-high heat for 5-8 minutes to thicken into a sauce before serving.