I keep making this recipe because it’s incredibly hands-off yet packed with flavor. The apple cider adds warmth and depth, the herbs make everything smell amazing, and the potatoes soak up all that rich gravy. I also appreciate how reliable it is for family dinners or relaxed weekend meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3–4 lb beef chuck roast Salt and freshly cracked black pepper 2 tablespoons olive oil 1 large onion, sliced 4 cloves garlic, minced 1 1/2 cups apple cider 1/2 cup beef broth 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon Dijon mustard 1 teaspoon dried thyme or fresh sprigs 1 teaspoon dried rosemary 1 lb baby potatoes Optional carrots or parsnips
Directions
I begin by seasoning the chuck roast generously with salt and black pepper on all sides. I heat the olive oil in a skillet over high heat and sear the roast until deeply browned on each side.
I place the sliced onions and garlic in the bottom of the crockpot, then set the seared roast on top. I arrange the baby potatoes and any extra vegetables around the meat.
In a bowl, I whisk together the apple cider, beef broth, Worcestershire sauce, brown sugar, Dijon mustard, thyme, and rosemary. I pour the mixture evenly over the roast and vegetables.
I cover the crockpot and cook on low until the beef is fork-tender. Once done, I remove the roast and let it rest briefly before slicing or shredding. I spoon the apple cider gravy generously over the meat and potatoes before serving.
Servings and Timing
I make this recipe to serve about 6 people. Prep time takes around 15 minutes. Cook time is approximately 8 hours on low or 4 to 5 hours on high. Total time comes to about 8 hours and 15 minutes.
Variations
I sometimes add carrots or parsnips for extra sweetness and color. When I want a deeper flavor, I reduce the cooking liquid on the stovetop before serving. I also enjoy adding fresh thyme sprigs instead of dried herbs when I have them on hand.
Storage / Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm everything gently on the stovetop or in the microwave, spooning extra gravy over the meat to keep it moist.
FAQs
What cut of beef works best?
I always use chuck roast because it becomes incredibly tender during slow cooking.
Can I cook this on high instead of low?
I do when I’m short on time, and it’s usually ready in about 4 to 5 hours.
Does apple cider make it sweet?
I find it lightly sweet and well-balanced, not dessert-like.
Can I thicken the gravy?
I often simmer the liquid on the stovetop for a few minutes to reduce and thicken it.
Can I prep this the night before?
I sometimes sear the roast and prep everything ahead, then start the crockpot in the morning.
Conclusion
This crockpot apple cider pot roast is one of my favorite comfort meals for fall and winter. I love how tender the beef becomes and how the apple cider gravy brings everything together into a warm, satisfying dish that feels like home.
