Hard Cider Braised Pot Roast with Fresh Sage
If you have about 45 minutes to spend in the kitchen, Hard Cider Braised Pot Roast with Fresh Sage might be an excellent dairy free recipe to try. One serving contains 516 calories, 46g of protein, and 31g of fat. This recipe serves 6. For $3.25 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from The View from Great Island requires apple cider vinegar, salt and pepper, chuck roast, and dry cider. 175 people found this recipe to be scrumptious and satisfying. Several people really liked this main course. Overall, this recipe earns an outstanding spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Hard Cider Pot Roast with Mushrooms, Carrots, and Onions, Pork Shoulder Braised in Hard Cider, and Hard Cider-braised Lamb Shanks.
Servings: 6
Ingredients:
1 Tbsp apple cider vinegar
2 cups beef stock
3-4 lb boneless chuck roast
1 12oz bottle of hard cider
3 bunches of fresh sage
4 large cloves garlic, peeled and smashed
salt and black pepper
2-4 large shallots, peeled and cut in wedges
2 Tbsp shortening or vegetable oil
2 medium white onions, peeled and thickly sliced
Wondra flour for optional thickening
Equipment:
oven
frying pan
pot
stove
slotted spoon
Cooking instruction summary:
Set oven to 325FRub your roast with salt and fresh cracked black pepper, making sure it adheres to the meat.Heat the shortening or vegetable oil in a large heavy pot until it is smoking hot. Brown the meat on ALL sides. You should hear a great sizzle when the meat hits the pan. Let each surface get nice and brown without disturbing it before you move on to the next section. Don't forget the top and bottom!Remove the roast from the pan and set aside on a plate. Add the onions, shallots, and garlic to the pan and saute, stirring almost constantly, for 3 to 5 minutes, just until the onions start to soften and you have scraped up all the good brown bits from the bottom of the pan.Put the meat back into the pan, nestling it among the onions.Add the stock and cider, along with 2 bunches of fresh sage. (Reserve the third bunch for later) The liquid should almost come up to the top of the meat, but not quite. Add more stock or a little water if necessary.Bring to a simmer, then cover and set the pot in the oven. Cook for 4 - 4 1/2 hours, turning the meat over halfway through the time. Remove the meat to a platter and put the pot back on the stove. Pick out the sage stems and discard. Chop the final bunch of sage and add it to the sauce now. Add the cider vinegar, and bring it back up to a simmer. If you like your gravy on the thick side, sprinkle on a little Wondra flour until you get the consistency you like, If you don't use the flour, boil the sauce for about 15 minutes to reduce it a bit. Either way, taste it to adjust the seasonings.Slice the pot roast and, using a slotted spoon, spoon the onions over the top, followed by someof the gravy. Serve with extra gravy on the side.
Step by step:
1. Set oven to 325FRub your roast with salt and fresh cracked black pepper, making sure it adheres to the meat.
2. Heat the shortening or vegetable oil in a large heavy pot until it is smoking hot. Brown the meat on ALL sides. You should hear a great sizzle when the meat hits the pan.
3. Let each surface get nice and brown without disturbing it before you move on to the next section. Don't forget the top and bottom!
4. Remove the roast from the pan and set aside on a plate.
5. Add the onions, shallots, and garlic to the pan and saute, stirring almost constantly, for 3 to 5 minutes, just until the onions start to soften and you have scraped up all the good brown bits from the bottom of the pan.
6. Put the meat back into the pan, nestling it among the onions.
7. Add the stock and cider, along with 2 bunches of fresh sage. (Reserve the third bunch for later) The liquid should almost come up to the top of the meat, but not quite.
8. Add more stock or a little water if necessary.Bring to a simmer, then cover and set the pot in the oven. Cook for 4 - 4 1/2 hours, turning the meat over halfway through the time.
9. Remove the meat to a platter and put the pot back on the stove. Pick out the sage stems and discard. Chop the final bunch of sage and add it to the sauce now.
10. Add the cider vinegar, and bring it back up to a simmer. If you like your gravy on the thick side, sprinkle on a little Wondra flour until you get the consistency you like, If you don't use the flour, boil the sauce for about 15 minutes to reduce it a bit. Either way, taste it to adjust the seasonings.Slice the pot roast and, using a slotted spoon, spoon the onions over the top, followed by someof the gravy.
11. Serve with extra gravy on the side.
Nutrition Information:
covered percent of daily need
