Pot Roast With Cider Gravy & Potatoes: A Hearty and Delicious Meal

Welcome to the ultimate comfort food experience with our Pot Roast With Cider Gravy & Potatoes. This hearty and satisfying dish is the epitome of home-cooked goodness, perfect for chilly evenings or anytime you crave a soul-warming meal.

The star of the show is a tender, slow-braised beef chuck roast that practically melts in your mouth, surrounded by a symphony of flavors from the savory cider gravy and comforting baby potatoes.

The unique twist of apple cider in the gravy adds a subtle sweetness and depth that beautifully complements the rich beef and earthy potatoes. Whether you’re feeding a hungry family or looking to impress guests, this classic pot roast is sure to become a favorite.

So, grab your apron and let’s dive into this culinary delight that embodies the spirit of comfort food.

Ingredients:

• 2 lb (900g) beef chuck roast
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups (480ml) apple cider
• 2 cups (480ml) beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1.5 lb (680g) baby potatoes, halved
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the Roast: Preheat the oven to 325°F (165°C). Season the beef chuck roast generously with salt and pepper.

2. Sear the Roast: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 5 minutes per side. Remove the roast and set it aside.

3. Sauté the Aromatics: In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

4. De-glaze the Pot: Pour in the apple cider and beef broth, scraping the bottom of the pot to de-glaze it. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.

5. Braise the Roast: Return the roast to the pot, along with any accumulated juices. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2 hours.

6. Add the Potatoes: After 2 hours, add the halved baby potatoes to the pot, ensuring they are submerged in the liquid. Cover and continue braising for another 45-60 minutes, or until the potatoes are tender and the roast is fork-tender.

7. Make the Gravy: Remove the roast and potatoes from the pot and set them aside. If desired, thicken the gravy by mixing 2 tbsp of cornstarch with 2 tbsp of water and stirring it into the pot. Simmer until the gravy thickens.

8. Serve: Slice the roast and serve it with the potatoes and cider gravy. Garnish with chopped fresh parsley. Enjoy your hearty Pot Roast With Cider Gravy & Potatoes!

Nutritional Data (per serving):

• Calories: 550
• Total Fat: 25g (38% DV)
• Saturated Fat: 9g (45% DV)
• Cholesterol: 120mg (40% DV)
• Sodium: 800mg (33% DV)
• Total Carbohydrate: 35g (12% DV)
• Dietary Fiber: 3g (12% DV)
• Sugars: 8g
• Protein: 45g (90% DV)

DV = Daily Value, based on a 2000-calorie diet

This Pot Roast With Cider Gravy & Potatoes is a comforting and satisfying meal that’s perfect for sharing with family and friends. The rich flavors and tender ingredients make it a classic dish that everyone will love. Enjoy!

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