Slow Cooker Apple Cider Pot Roast
Give your pot roast a tasty upgrade by using apple cider - a taste the whole family is sure to enjoy.
Servings: 6
Ingredients
- 3 lbs. beef chuck roast
- 1 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. vegetable oil
- 1 cup apple cider
- 1 cup beef broth
- 2 Tbsp. Worcestershire sauce
- 4 cloves garlic Minced
- 1 Tbsp. tomato paste
- 1 Tbsp. dijon mustard
- 2 tsp. chopped fresh rosemary or 1 teaspoon dried
- 2 tsp. chopped fresh thyme leaves or 1 teaspoon dried
- 1 lbs. baby carrots
- 1 lbs. baby potatoes halved or quartered depending on size
Instructions
- Season the chuck roast on both sides with salt and pepper. You can use more or less depending on your preferences.
- Heat the vegetable oil in a cast iron skillet or large pan over medium-high heat. Sear the chuck roast until browned on all sides, about 3-4 minutes per side. Remove the roast from the skillet and set aside.
- In a large mixing bowl, whisk together the apple cider, beef broth, Worcestershire sauce, minced garlic, tomato paste, dijon mustard, chopped rosemary, and chopped thyme. Whisk until thoroughly combined and set aside.
- Place the baby carrots and baby potatoes in the bottom of a slow cooker.
- Carefully transfer the seared chuck roast onto the bed of vegetables in the slow cooker.
- Pour the apple cider mixture over the roast and vegetables in the slow cooker.
- Cover the slow cooker and cook on LOW heat for 8-10 hours or on HIGH heat for 5-6 hours, until the meat is tender and easily shreds with a fork.
- Once cooked, remove the chuck roast from the slow cooker and let it rest for a few minutes before slicing or shredding it.
- Serve the pot roast with the cooked baby carrots, potatoes and a ladle of the flavorful cooking liquid, Garnish with fresh thyme, parsley and rosemary sprigs. Enjoy!
Video
Notes
- It’s important to sear the chuck roast before slow-cooking as it adds a depth of flavor to the final dish. However, if you’re short on time, you can skip this step and pace the unseared roast directly into the slow cooker.
- For a thicker gravy, you can strain the cooking liquid, transfer it to a saucepan, and simmer it over medium heat. Thicken with a slurry once simmering. (1 tablespoon cornstarch + 1 tablespoon cold water mixed together) Whisk the slurry into the cooking liquid and simmer until thickened.
- You can add additional vegetables if desired such as onions, celery, bell pepper, or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 565kcal | Carbohydrates: 26g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 908mg | Potassium: 1397mg | Fiber: 4g | Sugar: 9g | Vitamin A: 10504IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 7mg
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