Can I double this recipe?

Yes. Use a larger pot or roasting pan and increase the meat to 6 pounds. Double all other ingredients and extend the braise time slightly—check doneness at 3.5 hours.

How long will cider braised pot roast last in the fridge?

Stored in an airtight container, it stays fresh for up to 4 days. It’s excellent as leftovers and reheats beautifully.

Can I use potatoes instead of butternut squash?

Definitely. Use waxy potatoes like Yukon Gold and cut into 1.5-inch chunks. Add them with the beef and adjust cook time as needed.

What’s the best cider to use for cider braised pot roast?

Choose an unfiltered apple cider (not apple cider vinegar). If you can’t find it, use apple juice with a splash of lemon juice or white wine vinegar to balance sweetness.

Can I make cider braised pot roast in a slow cooker?

Yes. After searing the meat and caramelizing the onions, transfer everything to a slow cooker. Cook on low for 7–8 hours. Add the squash during the last 2–3 hours to prevent it from turning mushy.

Cider Braised Pot Roast with Onions and Cauliflower Rice

Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

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A comforting fall-inspired dish featuring tender beef braised in apple cider with caramelized onions and butternut squash, served over brown butter sage cauliflower rice. This cozy meal combines savory depth with a hint of sweetness, offering a perfect balance of flavor and texture. Ideal for cool-weather gatherings or hearty family dinners.

Author: Benchi
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 4 servings
Category: Main Course
Method: Oven Braising
Cuisine: American
Diet: Gluten Free

Ingredients

3 lb Black Angus Choice Chuck Roast
Kosher salt and black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
3 sweet onions, thinly sliced
3 garlic cloves, minced
1/2 cup apple cider
1 butternut squash, peeled and cubed (about 2 cups)
4 tablespoons unsalted butter
1 handful fresh sage leaves or 1/4 teaspoon dried sage
2 bags riced cauliflower (12–16 oz total)
Kosher salt and black pepper, to taste

Instructions

Preheat the oven to 325°F (163°C).
Season the chuck roast all over with salt and pepper, then dust with flour, pressing it gently into the surface.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 2 minutes per side until browned. Remove and set aside.
Lower heat to medium-low, add the remaining tablespoon of olive oil, onions, garlic, and a pinch of salt and pepper. Cook for 5 minutes until softened.
Pour in the apple cider and continue cooking, stirring often, for 15–20 minutes until the onions are caramelized and golden.
Place the seared roast on top of the onions and scatter the butternut squash cubes around it. Cover tightly and transfer to the oven.
Bake for 3 hours, until the beef is fork-tender and easily shreds apart.
While the roast finishes cooking, prepare the sage brown butter cauliflower rice. In a large skillet over medium heat, melt the butter until it begins to bubble, about 2 minutes. Add the sage leaves and cook 1–2 minutes more until the butter browns and becomes fragrant.
Stir in the riced cauliflower and cook for 3–4 minutes, stirring often, until heated through. Season with salt and pepper to taste.
Remove the pot roast from the oven and shred the beef with forks directly in the pot. Serve the shredded beef, onions, and squash over the warm cauliflower rice, spooning pan juices on top.

Notes

For a gluten-free option, use arrowroot or a gluten-free flour blend instead of all-purpose flour.
Substitute sweet potatoes or carrots for butternut squash if desired.
Use ghee instead of butter for a richer flavor or to make it lactose-friendly.
If using a slow cooker, cook on low for 7–8 hours and add the squash in the last 2 hours.
Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://www.cookwithbenchi.com/cider-braised-pot-roast/