Yesterday it felt like every other recipe in my RSS reader was for pie.


Decidedly not pie.

So. Much.Pie.  Don’t get me wrong, I love pie and all, and I’m slated to make one (or two, or three?) for this Thanksgiving and I haven’t even started planning, but now I want to make all the pies.

I mean, this hard cider pot roast is such a quintessential winter time/holiday fest meal that I’m sure serving pie afterwards would be more than appropriate (if that’s possible).  Especially since I rarely make such meat-centric meals that actually involve making side dishes and whatnot.


Let me tell you, the husband and I were fighting over this one.  He was excited because I actually made red meat for dinner and I was excited because I made some really, really tasty red meat for dinner.  Sometimes when I make a meat dish I’m not too crazy about, I’ll cede most of it to him without complaint.


But not this time.  I definitely squirreled away my own Tupperware of this stuff, complete with strips of tape bedecked with all the hallmarks of a teenager’s door: Do Not Open-Anna’s Pot Roast and No Husbands Allowed.


In this recipe, you sear the meat, then braise it for a few hours in a hard cider laced broth.  The vegetables practically melt on your tongue and the roast is so flavorful, well, see the above paragraph for more details.


This is one winter meal you are definitely not going to want to miss.

One Year Ago: Homemade Beef Jerky


Adapted from A Farmgirl’s Dabbles

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