Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Cider-Braised Pot Roast
Getting reviews...
- Level: Intermediate
- Total: 4 hr 15 min (includes resting time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 411
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 46 g
- Cholesterol
- 127 mg
- Sodium
- 981 mg
This dish is the kind of cozy, slow-cooked dinner that makes the whole kitchen smell incredible. The beef is first seared until deeply browned, then gently braised with hard cider beer, which adds a subtle apple sweetness and bright acidity as it deglazes the pan. Butternut squash and shallots melt into the sauce as it cooks, creating a naturally rich, slightly sweet base that pairs beautifully with the savory herbs and warm spices. Fresh sage and thyme infuse the roast with earthy, woodsy flavor, while the cider reduces into a silky, aromatic braising liquid. The result is a fork-tender pot roast with a sauce that feels perfect for spooning over mashed potatoes, buttered noodles or thick slices of toasted bread.
- Level: Intermediate
- Total: 4 hr 15 min (includes resting time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 411
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 46 g
- Cholesterol
- 127 mg
- Sodium
- 981 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Arrange a rack in the lower third of the oven and preheat to 350 degrees F.
- Season the beef all over with 2 1/2 teaspoons of kosher salt and several grinds of pepper. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the meat and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the same pot and reduce the heat to medium. Cook the shallots with a pinch of kosher salt and some pepper, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's okay if the shallot wedges break apart). Add the tomato paste and garlic and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the cider beer and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 3 minutes. Add the flour, stir to coat the shallots and cook for 1 minute. Stir in the broth and bring to a simmer. Put the sage sprigs, thyme sprigs, cinnamon sticks, cloves and star anise in a cheesecloth satchel and tie it closed with kitchen twine. Transfer to the pot. Nestle the meat into the shallot mixture and add any accumulated juices.
- Cover with a tight-fitting lid, transfer to the oven and cook for 1 hour. Remove the pot from the oven, then stir in the butternut squash so it’s fully submerged in the braising liquid. Cover, return to the oven and continue to cook until the meat is very tender but still holds its shape and is not falling apart, about 2 hours more. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Remove and discard the cheesecloth satchel. Season the braising liquid with the apple cider vinegar and maple syrup. Taste and adjust the seasoning with more kosher salt and pepper.
- Place the vegetables on a large platter or serving dish and arrange the sliced beef over top. Spoon on the sauce, then garnish with the chopped sage and a sprinkle of flaky sea salt.
