Description
Tender beef chuck roast slowly braised in apple cider with sweet apples, caramelized onions, and hearty root vegetables. A cozy, one-pot fall dinner that’s rich, flavorful, and perfect for make-ahead meals.
Ingredients
2.5–3 lb chuck roast
2 apples (Honeycrisp or Fuji), sliced
2 large onions, sliced
2 cups apple cider (non-alcoholic)
1 cup beef broth
4 carrots, chopped
3 medium potatoes, chopped
4–5 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil or butter
Instructions
1. Pat the chuck roast dry and season generously with salt and pepper.
2. Heat olive oil or butter in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Remove and set aside.
3. In the same pot, add more oil if needed. Sauté the sliced onions until translucent and golden, about 8 minutes. Add the apple slices and cook for another 3–5 minutes until lightly caramelized.
4. Pour in the apple cider and beef broth. Scrape the pot bottom to lift all browned bits. Add thyme and bay leaves. Return the beef to the pot.
5. Cover and braise in a preheated 325°F (163°C) oven for 2.5 to 3 hours until beef is fork-tender.
6. Halfway through braising, add the carrots and potatoes. Nestle them into the liquid.
7. Once done, discard the bay leaves, taste, and adjust seasoning. Serve warm with broth and vegetables.
Notes
Sear the beef well to develop deep flavor—don’t skip this step.
Use firm apple varieties like Honeycrisp or Fuji to avoid mushy textures.
Let the dish rest 10 minutes after cooking before serving to deepen flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 14g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: cider beef, fall dinner, one-pot meal