Cider Braised Pot Roast with Crispy Sage Potatoes
3 hrs 20 min (oven method)Serves 6
Beef chuck braised in cider and broth with caramelized onions and shallots, served with smashed potatoes crisped with sage butter.
| prepPreheat oven to 325°F / 163°C | ||||||||
| 1 (3–4 lb / 1.4–1.8 kg) beef chuck roast | Season roast with salt, pepper & flour | Heat butter, cook onions 5 min until soft | Add shallots & cider, cook 5 min golden | Add thyme, nestle roast, top with apple butter | Add remaining cider & broth, cover | Braise 325°F / 163°C, 2.5–3 hrs until tender | Return roast uncovered, 425°F / 220°C, 20–30 min | Serve roast with gravy & onions, potatoes aside |
| kosher salt and black pepper | ||||||||
| 15 g flour | ||||||||
| 14 g salted butter | ||||||||
| 3 yellow onions, thinly sliced | ||||||||
| 4 shallots, halved | ||||||||
| 120 ml apple cider | ||||||||
| kosher salt and black pepper | ||||||||
| 6 g chopped fresh thyme | ||||||||
| 30 g apple butter | ||||||||
| 360 ml apple cider | ||||||||
| 480 ml chicken broth or dry white wine | ||||||||
| 450 g small to medium potatoes | Remove potatoes to sheet, smash each | Top with butter, garlic powder & sage | Roast 425°F / 220°C, 20–25 min until crispy | Season potatoes with flaky sea salt | ||||
| 70 g salted butter (for potatoes) | ||||||||
| 450 g small to medium potatoes (for crisping) | ||||||||
| 3 g garlic powder | ||||||||
| 6 g fresh sage leaves | ||||||||
| flaky sea salt | ||||||||
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