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:

Quickview
515k Calories
46g Protein
30g Total Fat
9g Carbs
29% Health Score
Limit These
Calories
515k
26%

Fat
30g
48%

  Saturated Fat
15g
96%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
156mg
52%

Sodium
541mg
24%

Alcohol
2g
16%

Get Enough Of These
Protein
46g
92%

Copper
15mg
779%

Zinc
17mg
116%

Vitamin B12
6µg
103%

Selenium
48µg
69%

Vitamin B3
10mg
53%

Vitamin B6
1mg
51%

Phosphorus
474mg
47%

Iron
5mg
32%

Manganese
0.64mg
32%

Potassium
1013mg
29%

Vitamin B2
0.43mg
25%

Magnesium
63mg
16%

Vitamin B1
0.22mg
15%

Vitamin B5
1mg
15%

Calcium
93mg
9%

Fiber
1g
5%

Folate
19µg
5%

Vitamin C
4mg
5%

Vitamin K
4µg
5%

Vitamin E
0.62mg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Weeknight Pasta in a Flash

Tinned Tomatoes

Larimer Toffee Squares

Creative Culinary

Orange-Glazed Ham Steaks

Taste of Home

Country Brunch Pie

Taste of Home

Springtime Asparagus Soup

Blogging Over Thyme