Description
Tender beef roast slow-cooked in a rich apple cider broth, with herbs and vegetables that absorb all the flavors. A perfect fall dish that’s both savory and slightly sweet, ideal for family gatherings.
Ingredients
For the Apple Cider Braised Beef Roast:
- 3–4 pounds beef roast (chuck roast, brisket, or round roast work well)
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 2 cups apple cider (use a good-quality, unfiltered apple cider for the best flavor)
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 sprigs fresh rosemary
- 3–4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
For the Vegetables (Optional):
- 4 medium carrots, peeled and cut into large chunks
- 2–3 medium potatoes, peeled and cut into chunks
- 1 cup parsnips, peeled and cut into chunks
Instructions
Start by heating the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is hot, add the beef roast and sear it on all sides for about 4-5 minutes per side, or until the roast is a deep, golden-brown color. This step is crucial for developing rich, complex flavors, so don’t rush it.
Once the beef roast is seared, remove it from the pot and set it aside on a plate. This will allow you to prepare the aromatics and braising liquid.
In the same pot, add the sliced onions and cook over medium heat for 5-7 minutes, stirring occasionally, until they are soft and beginning to caramelize. Add the minced garlic and cook for another 1-2 minutes, just until fragrant. The caramelized onions will add a sweet and savory base to the braising liquid.
With the onions and garlic softened, it’s time to deglaze the pot. Pour in the apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits add incredible depth of flavor to the dish.
Next, add the beef broth, apple cider vinegar, Dijon mustard, rosemary, thyme, and bay leaves. Stir to combine and bring the liquid to a simmer. The apple cider vinegar and mustard will help balance the sweetness of the cider while adding a bit of tang to the braising liquid.
Once the braising liquid is simmering, return the beef roast to the pot, nestling it into the liquid. The roast should be partially submerged. If it’s not, you can add more beef broth or cider to ensure the roast is covered halfway.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise the beef at 325°F (165°C) for 3 hours, or until the roast is fork-tender and the flavors have melded together. After about 2 hours, you can add the vegetables, such as carrots, potatoes, and parsnips, if using. These will cook in the braising liquid, absorbing all the wonderful flavors.
After 3 hours, check the roast for tenderness. It should be fork-tender and easily shred apart. If it’s not quite there yet, continue braising for an additional 30 minutes to 1 hour. Depending on the size and cut of the roast, the braising time may vary.
Once the beef roast is done, remove it from the oven and let it rest, covered, for 10-15 minutes. This resting period allows the juices to redistribute, ensuring the roast stays moist and flavorful when sliced.
After the roast has rested, slice it against the grain into thick slices. Spoon some of the braising liquid and vegetables over the top of each serving. The savory, slightly sweet sauce adds incredible flavor and richness to the tender beef. Serve alongside mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 10-12g
- Protein: 35g