Crockpot Apple Cider Pot Roast
Slow-cooked beef in a cozy apple cider gravy with tender baby potatoes and herbs — the perfect fall comfort food that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dinner / Main Course
- Method: Slow Cooker
- Cuisine: American Comfort Food
Ingredients
3–4 lb beef chuck roast
Salt & freshly cracked black pepper
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
1 ½ cups apple cider (not vinegar)
½ cup beef broth
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tsp dried thyme (or fresh thyme sprigs)
1 tsp dried rosemary
1 lb baby potatoes
Optional: carrots or parsnips for extra veggies
Instructions
Season chuck roast generously with salt and pepper.
Heat olive oil in a skillet over high heat. Sear the roast 2–3 minutes per side until browned.
Add sliced onions and garlic to the bottom of the crockpot.
Place the seared roast on top of the onions.
Arrange baby potatoes and optional carrots around the roast.
In a bowl, whisk together apple cider, beef broth, Worcestershire sauce, brown sugar, Dijon mustard, thyme, and rosemary.
Pour the mixture evenly over the roast and vegetables.
Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until fork-tender.
Let roast rest for 10 minutes before slicing or shredding.
Spoon the apple cider gravy over the meat and potatoes before serving.
Notes
For a thicker gravy, reduce the cooking liquid in a saucepan for 10 minutes before serving.
Use apple cider (not apple cider vinegar) for a sweet, spiced base.
Carrots and parsnips add color and sweetness—great for fall.
Leftovers reheat beautifully and taste even better the next day.
Find it online: http://elladishes.com/crockpot-apple-cider-pot-roast/
