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American·Main Course

Apple Cider Pot Roast

A comforting slow-cooked beef chuck roast braised in a savory-sweet reduction of apple cider, chicken broth, and warming spices for a deep, concentrated flavor.

Prep

20m

Cook

420m

Total

440m

Serves

6

Method

  1. 01

    Season the chuck roast pieces generously on all sides with kosher salt, black pepper, and cayenne. Heat avocado oil in a large skillet over high heat. Sear the meat until a dark brown crust forms on all sides; remove the meat to a plate and turn off the heat.

    Step 1
    Watch · 1:05
  2. 02

    Melt butter in the same pan over medium heat. Sauté the diced onions with a pinch of salt for 3-4 minutes until translucent and golden. Stir in the minced garlic for 30 seconds, then add the flour and cook, stirring, for another 1-2 minutes.

    Step 2
    Watch · 1:58
  3. 03

    Whisk in the apple cider vinegar and apple cider. Add the reserved meat juices from the plate, Worcestershire sauce, Dijon mustard, and poultry seasoning. Bring to a boil and reduce for about 10 minutes until the liquid begins to thicken.

    Step 3
    Watch · 2:48
  4. 04

    Pour in the chicken broth and continue to boil and reduce the sauce until it reaches a similar thickness as before. This double-reduction process concentrates the flavors of the cider and aromatics.

    Step 4
    Watch · 3:54
  5. 05

    Place the seared beef into the slow cooker and surround with the carrots and celery. Pour the reduced cooking liquid over the top. Cover and cook on low for 6 to 8 hours until the beef is fork-tender. Tip: Drain moisture from the lid during the process to help concentrate the sauce.

    Step 5
    Watch · 4:38
  6. 06

    Remove the meat and vegetables to a warm platter. Skim the fat from the remaining liquid. For a thicker sauce, whisk in a cornstarch slurry while simmering on high. Strain the sauce for a smooth finish and ladle over the meat and mashed potatoes.

    Step 6
    Watch · 6:38

From Chef John

  • “If I was a pile of mashed potatoes on a plate, especially when the weather turns chilly, this is what I want laying on top of me.”
  • “You really do want to try to achieve a nice dark brown crust, which is going to produce a deeper, more meaty flavor.”
  • “You are after all the Steph Curry of whether to use a slurry.”