A deeply comforting, slow-braised pot roast simmered in apple cider, aromatics, and herbs — the perfect cozy fall dinner.

This Apple Cider Pot Roast is everything a cool-weather meal should be: hearty, tender, aromatic, and full of warm seasonal flavors.
The beef slowly braises for hours in a mixture of sweet apple cider, savory broth, caramelized onions, and fresh herbs — resulting in a roast so tender it practically falls apart. The finishing touch: crispy golden potatoes roasted in sage butter.
This dish is rustic yet elegant, simple yet richly layered, making it ideal for Sunday dinners, holidays, or any night you want to fill your home with irresistible autumn aromas.

Ingredients

• 3 to 4 lb beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 6 tablespoons salted butter, divided
• 3 medium yellow onions, thinly sliced
• 4 shallots, halved
• 2 cups apple cider
• 2 cups chicken broth
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons apple butter
• 1 pound baby potatoes
• 1/4 cup fresh sage leaves
• 1 teaspoon garlic powder
• Flaky sea salt, for finishing

Instructions

1️⃣ Preheat the Oven

Preheat your oven to 325°F (165°C).
Slow, low heat is essential for breaking down the connective tissues in the chuck roast, resulting in melt-in-your-mouth tenderness.

2️⃣ Season the Roast

Pat the beef roast dry with paper towels — moisture prevents browning.
Rub the roast generously with kosher salt, black pepper, and flour.
The flour helps create a light crust and also thickens the braising liquid later.

3️⃣ Caramelize the Onions & Shallots

Heat a large oven-safe Dutch oven over medium-high heat.
Add 1 tablespoon of butter.

Once melted, add the sliced onions. Sauté for 5 minutes, stirring occasionally, until they soften and begin to turn golden.

Add the halved shallots and pour in 1/2 cup of apple cider.
The cider will deglaze the pot and infuse the onions with sweetness.

Season with a pinch of salt and pepper and cook for another 5 minutes, allowing the onions to deepen in color and release their aroma.

Your kitchen should now smell warm, cozy, and wonderfully autumnal.

4️⃣ Add the Roast + Thyme + Apple Butter

Stir the chopped thyme into the onions.

Nestle the seasoned roast right into the bed of onions.
This placement ensures flavor all around the meat while keeping the roast moist during the long braise.

Spread the apple butter evenly over the top of the roast.
As it cooks, the apple butter melts into the braising liquid, giving the sauce body, richness, and a subtle apple sweetness.

Pour in the remaining 1½ cups of apple cider plus the chicken broth.
The liquid should come about halfway up the side of the roast.

5️⃣ Add Potatoes & Begin Slow Roasting

Scatter the baby potatoes around the roast.
They will absorb the cider, herbs, and onions as they cook, becoming incredibly flavorful.

Cover the Dutch oven with its lid and place it in the preheated oven.

Roast for 2½ to 3 hours, or until the meat is very tender and pulls apart easily with a fork.

6️⃣ Crisp the Potatoes in Sage Butter

Once the roast is fork-tender, increase the oven temperature to 425°F (220°C).

Remove the potatoes from the Dutch oven with tongs or a slotted spoon and transfer them to a baking sheet.

Slice the potatoes in halves or quarters for maximum crispiness.

Dot with 5 tablespoons of butter, sprinkle with garlic powder, and scatter the fresh sage leaves over the top.

Roast for 20–25 minutes until:

• the edges turn golden,
• the sage becomes crisp,
• and the butter bubbles into a fragrant, nutty sage sauce.

When done, drizzle the melted sage butter back over the potatoes and finish with flaky sea salt.

7️⃣ Caramelize the Roast

While the potatoes crisp, return the pot roast to the oven uncovered for 20–30 minutes.

This step intensifies the flavors, reduces the cooking liquid into a rich gravy, and caramelizes the top of the roast beautifully.

If the onions begin to dry out, add a small splash of broth to keep everything moist.

8️⃣ Serve the Pot Roast

Transfer the pot roast to a cutting board and slice (or simply shred) the meat — it should be incredibly tender.

Spoon the caramelized onions and thickened cider gravy over the top.

Serve alongside the crispy sage butter potatoes for the ultimate cozy meal.

Every plate should showcase:

• tender beef
• silky, sweet onions
• rich herbed gravy
• and golden, buttery potatoes

The perfect combination of fall flavors and textures.

⏱ Time Summary

• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes