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

Wholesome Hard Cider Pot Roast

Prep Time: 1 hour, 20 minutes

Cook Time: 3 hours

Total Time: 4 hours, 20 minutes

Yield: Makes 6-8 servings


  • One 3 lb boneless beef chuck roast
  • Salt and pepper for seasoning the roast
  • 1 Tbsp olive oil
  • 8 oz button or baby bella mushrooms, sliced
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 12 oz hard cider (I used Woodchuck’s Green Apple variety)
  • 1 ½ cups beef or chicken broth
  • 2 bay leaves


  1. An hour before cooking, rinse you roast and pat it dry. Place on a plate and season generously on both sides with salt and pepper. Let stand at room temperature.
  2. Preheat oven to 350°. Add the olive oil to a large Dutch oven and set the pot over medium-high heat. When the oil is hot, add meat to the pot and let it cook, without moving, until it is deeply browned on the bottom and lifts easily from the pot when turned, about 8-10 mins. Continue to brown all sides of the meat, turning as needed. Transfer the meat to a plate and set aside.
  3. Add mushrooms and onions to the pot and cook, stirring, until softened, about 5 mins. Add in the garlic and continue cooking for another 2 mins, then stir in the thyme. Pour in the hard cider and broth and add the bay leaves. Bring the mixture to a boil, then return the meat and any accumulated juices to the pot. Cover and transfer to the oven. Cook, turning meat over about halfway through cooking, until the meat is tender and pulls apart easily, about 2 ½ to 3 hours.
  4. Remove from oven and let cool slightly before serving alongside mashed potatoes, rice, egg noodles, or other grains/veggies of your choice.

Adapted from A Farmgirl’s Dabbles

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