Hard Cider Braised Pot Roast

4 from 1 vote

Hard Cider Braised Pot Roast

Hard Cider Braised Pot Roast is a flavorful and hearty dish that combines tender beef chuck roast with a sweet and tangy hard cider sauce. The slow cooking process allows the meat to become melt-in-your-mouth tender and absorb the rich flavors of the aromatic vegetables and apple cider. This satisfying meal is perfect for a cozy dinner with family or friends and is sure to warm you up on a cold night.
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal


  • 3-4 lb chuck roast boneless
  • salt and black pepper
  • 2 tablespoons vegetable oil or shortening
  • 2 each onions medium white onions peeled and thickly sliced
  • 2-4 shallots large, peeled and cut in wedges
  • 4 cloves garlic large cloves peeled and smashed
  • 2 cups beef stock
  • 12 oz cider hard from bottle
  • 3 sage sprigs of fresh
  • 1 tablespoon apple cider vinegar
  • flour for optional thickening


  • Set oven to 325° F
  • Rub 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 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 some of the gravy. Serve with extra gravy on the side.

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.


Calories: 480kcalCarbohydrates: 4gProtein: 45gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 156mgSodium: 346mgPotassium: 981mgFiber: 0.3gSugar: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 56mgIron: 5mg
Tried this recipe?Click here to comment & Let us know how it was!
Spread the joy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top