Slow Cooker Apple Cider Pot Roast Recipe

Introduction

This Slow Cooker Apple Cider Pot Roast combines tender beef with the warm, sweet flavors of apple cider and aromatic herbs. Perfect for a comforting meal, it requires minimal effort and yields a deliciously hearty dinner every time.

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 tsp. dried)
• 2 tsp. chopped fresh thyme leaves (or 1 tsp. dried)
• 1 lb. baby carrots
• 1 lb. baby potatoes, halved or quartered depending on size

Instructions

1. Step 1: Season the chuck roast on both sides with salt and pepper according to your taste.
2. Step 2: 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 and set aside.
3. Step 3: In a large bowl, whisk together apple cider, beef broth, Worcestershire sauce, minced garlic, tomato paste, dijon mustard, rosemary, and thyme until well combined.
4. Step 4: Place the baby carrots and baby potatoes in the bottom of your slow cooker.
5. Step 5: Transfer the seared chuck roast onto the bed of vegetables in the slow cooker.
6. Step 6: Pour the apple cider mixture evenly over the roast and vegetables.
7. Step 7: Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the meat is tender and easily shredded with a fork.
8. Step 8: Remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding.
9. Step 9: Serve the pot roast with the cooked carrots and potatoes, spooning some of the flavorful cooking liquid over the top. Garnish with fresh herbs if desired. Enjoy!

Tips & Variations

• For extra flavor, sear the vegetables for a few minutes before adding them to the slow cooker.
• Substitute fresh herbs with dried if needed; just use half the amount).
• Add a splash of red wine to the apple cider mixture for deeper richness.
• If you prefer, swap baby potatoes for sweet potatoes for a sweeter twist.

Storage

Store any leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, adding a bit of beef broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other braising cuts like brisket or chuck shoulder work well, but cooking times may vary slightly depending on the cut’s thickness and fat content.

Is it possible to make this recipe in an oven instead of a slow cooker?

Absolutely. After searing, place the roast and vegetables in a covered roasting pan or Dutch oven, pour the liquid over, and cook at 300°F (150°C) for about 3-4 hours until tender.

Slow Cooker Apple Cider Pot Roast Recipe

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This Slow Cooker Apple Cider Pot Roast is a comforting and flavorful dish featuring a tender beef chuck roast slow-cooked with sweet apple cider, aromatic herbs, and wholesome vegetables like baby carrots and potatoes. The recipe’s slow cooking method ensures melt-in-your-mouth meat infused with a rich, savory sauce, perfect for a hearty family meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 8 hours on LOW or 5.5 hours on HIGH
• Total Time: 8 hours 20 minutes (LOW) or 5 hours 50 minutes (HIGH)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Meat

• 3 lbs. beef chuck roast
• 1 tsp. salt
• ¼ tsp. pepper
• 2 Tbsp. vegetable oil

Liquid and Flavorings

• 1 cup apple cider
• 1 cup beef broth
• 2 Tbsp. Worcestershire sauce
• 4 cloves garlic, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. dijon mustard

Herbs

• 2 tsp. chopped fresh rosemary (or 1 tsp. dried)
• 2 tsp. chopped fresh thyme leaves (or 1 tsp. dried)

Vegetables

• 1 lbs. baby carrots
• 1 lbs. baby potatoes, halved or quartered depending on size

Instructions

1. Season the Roast: Generously season both sides of the 3-pound beef chuck roast with salt and pepper, adjusting amounts to your taste preferences to enhance the beef’s natural flavor.
2. Sear the Meat: Heat 2 tablespoons of vegetable oil in a cast iron skillet or large pan over medium-high heat. Sear the chuck roast on all sides for about 3-4 minutes each side until browned, creating a flavorful crust. Remove from heat and set aside.
3. Prepare the Cooking Liquid: In a large bowl, whisk together 1 cup apple cider, 1 cup beef broth, 2 tablespoons Worcestershire sauce, minced garlic, 1 tablespoon tomato paste, 1 tablespoon dijon mustard, chopped rosemary, and thyme until fully combined. This mixture will infuse the roast with a rich, tangy depth.
4. Add Vegetables to Slow Cooker: Place 1 pound of baby carrots and 1 pound of baby potatoes at the bottom of your slow cooker, forming a sturdy bed for the roast to rest on.
5. Transfer Roast to Slow Cooker: Carefully place the seared chuck roast on top of the arranged vegetables in the slow cooker, ensuring even layering for uniform cooking.
6. Pour in the Cooking Liquid: Pour the prepared apple cider mixture evenly over the roast and vegetables, ensuring everything is well-coated to maximize flavor absorption.
7. Slow Cook: Cover the slow cooker with its lid and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Cook until the meat is fork-tender and shreds easily, signaling it’s fully cooked and succulent.
8. Rest the Meat: Remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding to lock in the juices and improve texture.
9. Serve and Garnish: Serve portions of the pot roast alongside the cooked baby carrots and potatoes. Spoon some of the flavorful cooking liquid over the top and garnish with fresh thyme, parsley, and rosemary sprigs for a vibrant, aromatic finish. Enjoy this hearty meal!

Notes

• For a thicker sauce, transfer some of the cooking liquid to a saucepan and simmer until reduced to desired consistency.
• Using fresh herbs will offer more vibrant flavor, but dried herbs are a good substitute.
• If you prefer, add other root vegetables like parsnips or turnips to the slow cooker for extra variety.
• For best results, sear the roast well; this step enhances the depth of flavor in the final dish.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: apple cider pot roast, slow cooker pot roast, beef pot roast recipe, easy slow cooker recipes, hearty beef dinner