How long does it take to make Cider Braised Pot Roast with Crispy Sage Potatoes?

About 3 hours 25 minutes in total: 25 minutes of prep and 3 hours of cooking.

How many servings does this Cider Braised Pot Roast with Crispy Sage Potatoes recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

How many calories are in Cider Braised Pot Roast with Crispy Sage Potatoes?

Roughly 269 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.

Cider Braised Pot Roast with Crispy Sage Potatoes – 205-Minute Recipe

Name: Cider Braised Pot Roast with Crispy Sage Potatoes – 205-Minute Recipe
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Ingredients: 1 pound beef chuck roast; kosher salt and black pepper; 2 tablespoons flour; 6 tablespoons butter; 3 yellow onions; 4 shallots; 2 cups apple cider; 2 cups chicken broth or dry white wine; 2 tablespoons fresh thyme; 2 tablespoons apple butter; 1 pound small to medium potatoes; 1/4 cup fresh sage leaves; 1 teaspoon garlic powder; flaky sea salt

A comforting beef pot roast braised in apple cider and broth, served with buttery smashed potatoes tossed in garlic and fresh sage for a crispy finish.

Recipe by Tieghan Gerard· Structured by ReelsMeals

From: Instagram(view original)

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Cider Braised Pot Roast with Crispy Sage Potatoes – 205-Minute Recipe

Prep Time

25 min

Cook Time

3 hr

Servings

About this saved recipe

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Cooking context

3 hr 25 min estimated total time for 6 servings.

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Dinner Beef Pot Roast Comfort Food

Ingredients

1 pound beef chuck roast
kosher salt and black pepper
2 tablespoons flour
6 tablespoons butter
3 yellow onions
4 shallots
2 cups apple cider
2 cups chicken broth or dry white wine
2 tablespoons fresh thyme
2 tablespoons apple butter
1 pound small to medium potatoes
1/4 cup fresh sage leaves
1 teaspoon garlic powder
flaky sea salt

Instructions

1
Preheat the oven to 325°F.
2
Pat the beef chuck roast dry, season generously with kosher salt and black pepper, then coat all sides with flour.
3
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.
4
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.
5
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.
6
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.
7
Arrange the potatoes around the roast in the pot.
8
Cover the Dutch oven with its lid and transfer to the oven. Braise for 2½–3 hours, or until the meat is fork‑tender.
9
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.
10
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.
11
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.
12
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.
13
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.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Dry the roast before seasoning

Pat the beef chuck roast dry before seasoning with salt, pepper, and coating with flour.

Smash potatoes to thin layers

Use a fork or masher to gently smash each potato to about ½‑inch thickness before roasting.

Finish roast uncovered at high heat

After braising, increase oven to 425°F and return the roast uncovered for 20–30 minutes to develop a caramelized crust.

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