Cider Braised Pot Roast with Butternut Squash and Cauliflower Rice Recipe
This Cider Braised Pot Roast is a comforting and flavorful slow-cooked dish featuring tender Black Angus chuck roast simmered in a tangy apple cider sauce with caramelized onions and sweet butternut squash. Served alongside buttery sage-infused cauliflower rice, this hearty meal combines rich, savory flavors with a light, healthy side.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Pot Roast
- 3 lb Black Angus Chuck Roast
- Kosher Salt and Freshly Ground Pepper, to taste
- 2 tbsp All-Purpose Flour
- 2 tbsp Extra Virgin Olive Oil, divided
- 3 Sweet Onions, thinly sliced
- 3 Garlic Cloves, minced
- 1/2 cup Apple Cider
- 1 Butternut Squash, peeled and cubed
For the Cauliflower Rice
- 4 tbsp Unsalted Butter
- Fresh Sage, 1 handful (or 1/4 tsp dried)
- 2 bags Riced Cauliflower
- Kosher Salt and Pepper, to taste
Instructions
- Preheat Oven: Begin by preheating your oven to 325°F (163°C) to ensure it's ready for braising the pot roast later.
- Season and Flour the Roast: Generously season the chuck roast with kosher salt and freshly ground pepper. Then lightly coat both sides of the meat with all-purpose flour to help create a golden crust and thicken the braising liquid.
- Sear the Roast: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast on each side for about 2 minutes until it develops a golden brown crust. Remove the roast and set it aside.
- Sauté Onions and Garlic: Lower the heat to medium-low and add the remaining tablespoon of olive oil. Add the thinly sliced onions and minced garlic along with a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
- Caramelize Onions in Cider: Pour in the apple cider, scraping up any browned bits from the bottom of the pot to incorporate flavor. Stir occasionally and cook for 15-20 minutes until the onions caramelize and the liquid reduces slightly.
- Braise the Roast: Return the seared roast to the pot, placing it atop the caramelized onions. Surround the meat with the cubed butternut squash. Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours, until the meat is tender and easily shredded with a fork.
- Prepare Cauliflower Rice: While the roast cooks, melt the unsalted butter in a skillet over medium heat. Add fresh sage leaves and cook until the butter is golden brown and fragrant, about 2 minutes; if using dried sage, stir it in at this point.
- Cook Cauliflower Rice: Stir in the riced cauliflower and cook for around 3 minutes, stirring frequently, until heated through but still slightly firm. Season with kosher salt and pepper to taste.
- Finish and Serve: Once the roast is done, carefully remove the pot from the oven. Shred the beef with two forks and serve it topped with the caramelized onion and squash mixture, alongside the sage-infused cauliflower rice for a complete meal.
Notes
- Use a heavy Dutch oven to ensure even heat distribution during braising.
- Adjust seasoning of the cauliflower rice to your preference, adding more sage for an earthier flavor.
- For extra richness, you can add a splash of beef broth to the braising liquid if the apple cider reduces too much.
- If butternut squash is out of season, substitute with carrots or parsnips for a similar sweetness.
- Leftover shredded pot roast makes excellent sandwiches or tacos the next day.
