Apple Cider Braised Chuck Roast
Apple Cider Braised Chuck Roast
Ingredients
For the Chuck Roast
- 2 1/2 pounds boneless chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Braising Liquid and Aromatics
- 1 yellow squash, small, peeled, halved, seeded, and chopped
- 1 yellow onion, large, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 cups apple cider, sweet, unfiltered
- 2 cups beef broth
- 1 teaspoon soy sauce
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 cinnamon sticks
- 1 tablespoon unsalted butter
Instructions
- 1
Preheat your oven to 325°F. Pat the chuck roast dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and paprika. Season the chuck roast generously on all sides with this mixture.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over high heat. Once shimmering, carefully place the seasoned chuck roast into the hot oil. Sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the Dutch oven and set aside on a plate.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow squash, yellow onion, and minced garlic to the Dutch oven. Sauté, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Pour in the apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let it cook down slightly for about 5 minutes.
⏱️ 6 min
- 5
Add the beef broth and soy sauce to the Dutch oven. Return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. Add the fresh thyme sprigs, bay leaves, and cinnamon sticks around the roast.
⏱️ 2 min
- 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 5 to 6 hours, or until the chuck roast is fork-tender and easily falls apart.
⏱️ 360 min•🌡️ 325
- 7
Carefully remove the Dutch oven from the oven. Transfer the cooked chuck roast to a large platter or cutting board. Remove and discard the thyme sprigs, bay leaves, and cinnamon sticks from the braising liquid. Using a slotted spoon, remove the cooked vegetables from the liquid and set aside.
⏱️ 5 min
- 8
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Bring the strained liquid to a simmer over medium-high heat and reduce until it thickens into a silky sauce, about 10-15 minutes. Stir in the unsalted butter until melted and fully incorporated. Shred the pot roast with two forks.
⏱️ 15 min
- 9
Serve the shredded apple cider braised chuck roast over mashed sweet potatoes (or your preferred side), spooning the rich, reduced sauce generously over the meat and vegetables.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cider Braised Chuck Roast
Ingredients
For the Chuck Roast
- 2 1/2 pounds boneless chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Braising Liquid and Aromatics
- 1 yellow squash, small, peeled, halved, seeded, and chopped
- 1 yellow onion, large, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 cups apple cider, sweet, unfiltered
- 2 cups beef broth
- 1 teaspoon soy sauce
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 cinnamon sticks
- 1 tablespoon unsalted butter
Instructions
- 1
Preheat your oven to 325°F. Pat the chuck roast dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and paprika. Season the chuck roast generously on all sides with this mixture.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over high heat. Once shimmering, carefully place the seasoned chuck roast into the hot oil. Sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the Dutch oven and set aside on a plate.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow squash, yellow onion, and minced garlic to the Dutch oven. Sauté, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Pour in the apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let it cook down slightly for about 5 minutes.
⏱️ 6 min - 5
Add the beef broth and soy sauce to the Dutch oven. Return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. Add the fresh thyme sprigs, bay leaves, and cinnamon sticks around the roast.
⏱️ 2 min - 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 5 to 6 hours, or until the chuck roast is fork-tender and easily falls apart.
⏱️ 360 min•🌡️ 325 - 7
Carefully remove the Dutch oven from the oven. Transfer the cooked chuck roast to a large platter or cutting board. Remove and discard the thyme sprigs, bay leaves, and cinnamon sticks from the braising liquid. Using a slotted spoon, remove the cooked vegetables from the liquid and set aside.
⏱️ 5 min - 8
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Bring the strained liquid to a simmer over medium-high heat and reduce until it thickens into a silky sauce, about 10-15 minutes. Stir in the unsalted butter until melted and fully incorporated. Shred the pot roast with two forks.
⏱️ 15 min - 9
Serve the shredded apple cider braised chuck roast over mashed sweet potatoes (or your preferred side), spooning the rich, reduced sauce generously over the meat and vegetables.
⏱️ 2 min