Slow Cooker Apple Cider Pot Roast Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
