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

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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.

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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.

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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.

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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.

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

One Year Ago: Homemade Beef Jerky

[amd-zlrecipe-recipe:120]

Adapted from A Farmgirl’s Dabbles

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