Apple Cider Pot Roast

🧂 Ingredients

• 3-4 pound beef chuck roast
• Salt and pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons canola oil
• 3-4 garlic cloves

  grated or minced
• 2 cups apple cider

  homemade [https://burrataandbubbles.com/2018/10/17/homemade-apple-cider/] or store-bought
• 1 cup beef stock
• 1 tablespoon tomato paste
• 10 fresh thyme sprigs
• 2-3 fresh sage sprigs
• 2-3 fresh rosemary sprigs
• 2 cinnamon sticks
• 1 onion

  sliced
• ½ tablespoon whole cloves
• Pinch of crushed red pepper
• 1 pound petite potatoes
• 6 carrots

  cut into chunks
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups drippings from pot roast

  strained
• Pinch of salt

Instructions

• 1 Let the beef chuck roast sit in room temperature for 30 minutes to an hour. Dust
  generously with salt and pepper. Sprinkle flour over the chuck roast and pat to
  coat.
• 2 Turn oven to 275 degrees. Heat canola oil in a large Dutch oven until shimmering
  over medium-high heat. Cook the roast until it browns on one side, about five to
  eight minutes. Carefully flip and brown on the other side. Remove from the Dutch
  oven.
• 3 Lower heat to medium. Add garlic and cook for 30 seconds, stirring constantly.
  Pour in apple cider, beef stock and tomato paste, scrapping with a wooden spoon
  to loosen the brown bits from the beef. Add the thyme sprigs, rosemary sprigs,
  sage sprigs, cinnamon sticks, most of the onion slices, whole cloves and crushed
  red pepper to the Dutch oven. Place chuck roast back in the Dutch oven and the
  remaining onion slices on top of the roast.
• 4 Tuck in the petite potatoes and carrot chunks on the side of the roast. They
  don't need to fully submerge in the juice.
• 5 Bring braising liquid to a boil. Turn off heat, cover and place in 275-degree
  oven. Cook for a few hours until the meat easily shreds with a fork. A 3-pound
  roast should take three hours, a 3 ½-pound roast should take three and a half
  hours, and a 4-pound roast should take four hours, but judge doneness based on
  whether the meat is fork tender. If it's not easily shreddable, it needs more
  cooking time.
• 6 For the gravy, melt butter over medium heat in a skillet. Whisk in flour and
  cook for about three minutes, whisking constantly. Slowly pour in the strained
  pan drippings from the pot roast. Whisk until smooth. Add a pinch of salt and
  continue to cook until thickened. This should take a few minutes. Serve roast,
  carrots, potatoes and onions with gravy. Enjoy!
• 7 Let the beef chuck roast sit in room temperature for 30 minutes to an hour. Dust
  generously with salt and pepper. Sprinkle flour over the chuck roast and pat to
  coat.
• 8 Heat canola oil in a large Dutch oven or skillet until shimmering over
  medium-high heat. Cook the roast until it browns on one side, about five to
  eight minutes. Carefully flip and brown on the other side. Remove from the heat.
• 9 In a slow cooker, pour in apple cider, beef stock and tomato paste and stir to
  combine. Add the garlic, thyme sprigs, rosemary sprigs, sage sprigs, cinnamon
  sticks, most of the onion slices, whole cloves and crushed red pepper to the
  slow cooker. Place chuck roast in the slow cooker and the remaining onion slices
  on top of the roast.
• 10 Tuck in the petite potatoes and carrot chunks on the side. They don't need to
  fully submerge in the liquid.
• 11 Cook on low for eight hours. The roast is done when it easily shreds with a
  fork.
• 12 For the gravy, melt butter over medium heat in a skillet. Whisk in flour and
  cook for about three minutes, whisking constantly. Slowly pour in the strained
  pan drippings from the pot roast. Whisk until smooth. Add a pinch of salt and
  continue to cook until thickened. This should take a few minutes. Serve roast,
  carrots, potatoes and onions with gravy. Enjoy!
• 13 Let the beef chuck roast sit in room temperature for 30 minutes to an hour. Dust
  generously with salt and pepper. Sprinkle flour over the chuck roast and pat to
  coat.
• 14 Heat canola oil in the Instant Pot using the Sauté function until shimmering.
  Cook the roast until it browns on one side, about five to eight minutes.
  Carefully flip and brown on the other side. Remove from the Instant Pot.
• 15 Add garlic and cook for 30 seconds, stirring constantly. Pour in apple cider,
  beef stock and tomato paste, scrapping with a wooden spoon to loosen the brown
  bits from the beef. Add the thyme sprigs, rosemary sprigs, sage sprigs, cinnamon
  sticks, most of the onion slices, whole cloves and crushed red pepper to the
  Instant Pot. Place chuck roast back in the Instant Pot and the remaining onion
  slices on top of the roast.
• 16 Tuck in the petite potatoes and carrot chunks on the side. They don't need to
  fully submerge in the liquid.
• 17 Seal and cook pot roast on the Manual setting for an hour at high pressure for 3
  pounds. Allow to naturally vent for 10 minutes and then finish with the Quick
  Release function. The roast is done when it easily shreds with a fork. If it's
  not easily shreddable, it needs more cooking time.
• 18 For the gravy, melt butter over medium heat in a skillet or empty the Instant
  Pot and use the Sauté function. Whisk in flour and cook for about three minutes,
  whisking constantly. Slowly pour in the strained pan drippings from the pot
  roast. Whisk until smooth. Add a pinch of salt and continue to cook until
  thickened. This should take a few minutes. Serve roast, carrots, potatoes and
  onions with gravy. Enjoy!

Nutrition Info