APPLE CIDER-BRAISED BEEF POT ROAST

Make no mistake about it, winter has alive and well in Wisconsin for over a month now. Alive and well in the sense that the cold air hurts my face when I’m walking to an early-morning class. And that I feel the need to consume hot coffee on an hourly basis. And the fact that my oven’s currently almost always has gotta have a pot roast in it.

APPLE CIDER-BRAISED BEEF POT ROAST:

Ingredients

• 1 2 lb beef chuck roast, fat trimmed
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup beef broth
• 1/4 cup red wine or additional beef broth
• 1 cup apple cider
• 1 sprig fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1/2 lb peeled and 1-in cut carrots
• 1/2 lb peeled and quartered russet potatoes
• 3 cloves garlic minced
• 1 large onion peeled and quartered, layers pulled apart

Instructions

1. Pat chuck roast dry and season all over with salt and pepper to taste. Heat butter and olive oil in a Dutch oven over medium-high heat until shimmery. Add roast to pan and sear 2-3 minutes on both sides until golden. Reduce heat to medium and pour beef broth, red wine, and apple cider into pot. Bring to a low simmer then remove from heat and arrange thyme, rosemary, and bay leaf next to roast. Cover roast with a lid and bake at 300F 2 hours.
2. Remove roast from oven and add carrots, potatoes, garlic, and onion to pot. Sprinkle with salt and pepper to taste. Cover roast with lid and bake an additional 1 to 1-1/2 hours until veggies and pot roast is tender.
3. Remove pot roast from pot and cut into large serving pieces. Serve pot roast with veggies and additional sauce from the pan. Enjoy!

wholeandheavenlyoven.com

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