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Cider Braised Pot Roast with Crispy Sage Butter Potatoes<\/p>\nCider Braised Pot Roast with Crispy Sage Butter Potatoes<\/p>\n
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1 3-4 lb. beef chuck roast<\/p>\n
kosher salt and black pepper<\/p>\n
2 T. flour<\/p>\n
6 T. salted butter<\/p>\n
3 yellow onions, thinly sliced<\/p>\n
4 shallots, halved<\/p>\n
2 C. apple cider<\/p>\n
2 C. chicken broth or dry white wine<\/p>\n
2 T. chopped fresh thyme<\/p>\n
2 T. apple butter<\/p>\n
1 lb. small to medium potatoes<\/p>\n
1\/4 C. fresh sage leaves<\/p>\n
1 tsp. garlic powder<\/p>\n
flaky sea salt<\/p>\n
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Preheat the oven to 325\u00b0 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\u00b0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n