Print

Apple Cider Pot Roast Easy Fall Dinner Recipe for Ultimate Comfort

apple cider pot roast - featured image
Print Recipe

This apple cider pot roast combines tender beef, sweet root vegetables, and apples in a rich, cider-infused gravy for the ultimate cozy fall dinner. It’s a hearty, comforting meal that’s easy to prepare and perfect for family gatherings or Sunday suppers.

Ingredients

Scale
  • 3–4 lb beef chuck roast (well-marbled for tenderness)
  • 2 tbsp olive oil
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 3 parsnips, peeled and cut into 2-inch chunks (optional)
  • 4 small Yukon Gold potatoes, quartered
  • 2 medium apples, peeled, cored, and cut into wedges (Honeycrisp or Gala recommended)
  • 2 cups apple cider (not apple juice; pressed, unfiltered preferred)
  • 1 cup beef broth (low sodium or homemade)
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 2 tsp kosher salt (plus more to taste)
  • 1 tsp freshly ground black pepper
  • 2 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 2 tsp dried rosemary (or 1 tbsp fresh, chopped)
  • 2 bay leaves
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

  1. Pat the chuck roast dry with paper towels.
  2. Peel and chop all vegetables and apples as directed.
  3. Preheat oven to 325°F (160°C).
  4. Heat olive oil in a large Dutch oven over medium-high heat.
  5. Season the roast with kosher salt and black pepper.
  6. Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.
  7. Add sliced onion to the pot and cook for 2–3 minutes, scraping up browned bits.
  8. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
  9. Pour in apple cider and beef broth, stirring to combine and deglaze the pot.
  10. Add balsamic vinegar, thyme, rosemary, and bay leaves.
  11. Arrange carrots, parsnips, potatoes, and apple wedges around the pot.
  12. Return the beef to the pot, nestling it into the vegetables. Add more cider or broth if needed to bring liquid halfway up the meat.
  13. Cover tightly and transfer to the oven. Braise for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender.
  14. Taste broth and adjust seasoning if needed.
  15. Remove roast and veggies to a platter and tent with foil.
  16. Skim excess fat from the surface of the liquid.
  17. If desired, bring liquid to a simmer on the stovetop and stir in cornstarch slurry. Simmer for 2–3 minutes until thickened.
  18. Slice or shred the beef. Serve with veggies, apples, and plenty of cider-infused gravy.

Notes

Sear the beef for best flavor. Layer root veggies at the bottom and apples/onions on top for ideal texture. Check liquid levels halfway through braising and add more cider or broth if needed. Let the roast rest before slicing. For a gluten-free version, ensure your broth and cornstarch are certified gluten-free. Leftovers improve in flavor and can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: apple cider pot roast, fall dinner, comfort food, beef roast, Dutch oven, braised beef, autumn recipe, gluten-free, root vegetables, easy pot roast

Find it online: https://chrisfeasts.com/apple-cider-pot-roast-easy-fall-dinner-recipe-for-ultimate-comfort/