Cider Braised Pot Roast with Crispy Sage Butter Potatoes

 

1 3-4 lb. beef chuck roast

kosher salt and black pepper

2 T. flour

6 T. salted butter

3 yellow onions, thinly sliced

4 shallots, halved

2 C. apple cider

2 C. chicken broth or dry white wine

2 T. chopped fresh thyme

2 T. apple butter

1 lb. small to medium potatoes

1/4 C. fresh sage leaves

1 tsp. garlic powder

flaky sea salt

 

Preheat the oven to 325° F. Season the roast with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat. Add 1 T. butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 C. apple cider, season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Add the thyme, then snuggle the roast into the onions and slather the top of the roast with apple butter. Add the remaining 1 1/2 C. of cider and the wine. Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours or until very tender. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange 5 T. of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage. Roast until the potatoes are crispy, 20-25 minutes. Spoon the butter and sage over the potatoes. Season with sea salt. During the same time, return the roast, uncovered, to the oven. Cook 20-30 minutes, until deeply caramelized on top. If needed add broth/wine to keep the onions just barely covered. Serve the pot roast topped with sea salt, gravy, and onions. Serve the potatoes on the side.