Cider Braised Pot Roastwith Crispy Sage Potatoes

Preheat the oven to 325°F.

Pat the beef chuck roast dry, season generously with kosher salt and black pepper, then coat all sides with flour.

In a large oven‑safe Dutch oven, heat 1 tablespoon of salted butter over high heat. Add the sliced onions and cook, stirring occasionally, for about 5 minutes until softened.

Add the halved shallots and ½ cup of apple cider, season with a little salt and pepper, and continue cooking another 5 minutes until the onions are lightly golden.

Stir in the chopped fresh thyme, then place the seasoned roast into the pot, nestling it among the onions. Spread the apple butter over the top of the roast.

Pour the remaining 1½ cups of apple cider and the 2 cups of chicken broth (or dry white wine) around the roast, ensuring the onions are just covered.

Arrange the potatoes around the roast in the pot.

Cover the Dutch oven with its lid and transfer to the oven. Braise for 2½–3 hours, or until the meat is fork‑tender.

Increase oven temperature to 425°F. While the oven heats, transfer the potatoes to a rimmed baking sheet. Using the back of a fork or a potato masher, gently smash each potato to about ½‑inch thickness.

Dot the smashed potatoes with the remaining 5 tablespoons of salted butter, sprinkle each with garlic powder, and scatter the fresh sage leaves over them.

Roast the potatoes uncovered for 20–25 minutes, or until the edges are crispy and golden. Spoon any melted butter and sage over the potatoes and finish with flaky sea salt.

Remove the pot roast from the oven, uncover, and return to the oven at 425°F for an additional 20–30 minutes, allowing the top to develop a deep caramelized crust. If the liquid level has dropped, add a splash of broth or wine to keep the onions just barely covered.

Transfer the roast to a serving platter, drizzle with the pan juices, and garnish with additional sea salt if desired. Serve the crispy sage potatoes on the side.