Cider Braised Pot Roast with Crispy Sage Potatoes

Ingredients

For the Pot Roast:

• 3–4 lb (1.5–2 kg) beef chuck roast

• Salt and pepper, to taste

• 2 tbsp olive oil

• 2 onions, sliced

• 3–4 garlic cloves, minced

• 3 carrots, cut into chunks

• 2–3 celery stalks, cut into chunks

• 2 cups apple cider

• 1 cup beef broth

• 2 tbsp tomato paste

• 2 tsp fresh thyme or 1 tsp dried

• 2 tsp fresh rosemary or 1 tsp dried

• 2 bay leaves

For the Crispy Sage Potatoes:

• 1 lb (450 g) baby or Yukon gold potatoes, halved

• 2 tbsp olive oil or butter

• 1–2 tsp fresh sage, finely chopped

• Salt and pepper

Instructions

1. Prepare the Pot Roast

1. Preheat oven to 325°F (160°C).

2. Season beef generously with salt and pepper.

3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, about 4–5 minutes per side. Remove and set aside.

2. Build the Braise

1. Add onions, garlic, carrots, and celery to the pot. Sauté 5–6 minutes until slightly softened.

2. Stir in tomato paste and cook 1 minute.

3. Pour in apple cider and beef broth, scraping up browned bits.

4. Return roast to the pot. Add thyme, rosemary, and bay leaves. Bring to a simmer.

3. Braise

1. Cover and place in the oven.

2. Cook 2.5–3 hours, until the beef is fork-tender.

4. Prepare Crispy Sage Potatoes

1. About 45 minutes before the roast is done, preheat oven to 400°F (200°C) (or use a separate baking sheet).

2. Toss potatoes with olive oil, sage, salt, and pepper.

3. Roast for 30–40 minutes, turning halfway, until golden and crispy.

5. Serve

1. Slice or shred the roast. Serve alongside crispy sage potatoes and drizzle with pan juices.