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Main Dish • American

Apple Cider Pot Roast Recipe

Stay cozy during these chilly months with this fall-apart tender apple cider pot roast. Slowly cooked in apple cider and rich beef stock with fresh herbs and warm spices, this pot roast puts a fall spin on a classic dish.

4.8 from 180 votes
260 mins
Total Time
8
servings
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Apple Cider Pot Roast

How to Make the Best Apple Cider Pot Roast

A Fall Twist on Classic Comfort Food

Apple cider pot roast is the ultimate autumn comfort meal. This beautifully braised beef chuck becomes impossibly tender after hours in apple cider and beef stock, infused with fresh herbs and warm spices like cinnamon, cloves, and star anise. The apple cider adds a subtle sweetness that balances the savory beef, while the pan drippings make a luxurious gravy that ties everything together.

Why You’ll Love This Recipe

This apple cider pot roast is perfect for chilly weekends and holiday gatherings. The slow cooking method allows you to prepare it in the morning and come home to a meal that’s ready to serve. You have three cooking options—traditional oven braising, slow cooker, or Instant Pot—so you can choose what works best for your schedule. The aroma alone will have everyone in your kitchen wondering what delicious meal is on the way.

Serving Suggestions

Serve this tender pot roast with the braised potatoes and carrots directly from the pot, topped with the rich pan-drippings gravy. A simple green salad or crusty bread rounds out the meal perfectly. The leftovers are incredible—slice and reheat for the best pot roast sandwiches.

Apple Cider Pot Roast

Apple Cider Pot Roast

Stay cozy during these chilly months with this fall-apart tender apple cider pot roast. Slowly cooked in apple cider and rich beef stock with fresh herbs and warm spices, this pot roast puts a fall spin on a classic dish.

4.8 from 180 votes
CourseMain Dish
CuisineAmerican
Keywordapple cider pot roast, fall comfort food, fall pot roast, pot roast
Prep Time20 mins
Cook Time240 mins
Total Time260 mins
Servings8 servings
Calories400kcal
AuthorChristina Hill
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Ingredients

For the Pot Roast

For the Gravy

Instructions

Oven Braising

  1. Preheat oven to 325°F.
  2. Season the beef chuck roast generously with salt and pepper. Dust lightly with 1 tablespoon flour.
  3. In a large Dutch oven, heat the canola oil over medium-high heat. Brown the roast on all sides, about 3-4 minutes per side. Remove and set aside.
  4. In the same pot, add the minced garlic and cook for about 30 seconds until fragrant.
  5. Add the apple cider, beef stock, and tomato paste, stirring well to combine.
  6. Return the roast to the pot. Add the thyme, sage, rosemary, cinnamon sticks, sliced onion, whole cloves, and crushed red pepper.
  7. Cover and braise in the oven for 2.5 to 3 hours, until the roast is very tender.
  8. About 30 minutes before the roast is done, add the potatoes and carrots to the pot.
  9. Remove the roast and vegetables from the pot and keep warm.
  10. Strain the cooking liquid into a bowl.
  11. For the gravy: In a small bowl, whisk together the butter and 2 tablespoons flour to create a paste.
  12. Pour the strained drippings into a saucepan over medium heat. Whisk in the butter-flour paste until smooth and thickened, about 3-5 minutes.
  13. Season the gravy with salt to taste.
  14. Slice the roast and serve with vegetables and gravy.

Slow Cooker Method

  1. Season the beef chuck roast generously with salt and pepper.
  2. In a large skillet, heat the canola oil over medium-high heat and brown the roast on all sides.
  3. Place the roast in a slow cooker. Add the garlic, apple cider, beef stock, tomato paste, thyme, sage, rosemary, cinnamon sticks, onion, cloves, and red pepper.
  4. Cover and cook on LOW for 6-8 hours, until the roast is very tender.
  5. About 30 minutes before serving, add the potatoes and carrots.
  6. Remove the roast and vegetables and prepare the gravy as directed above.

Instant Pot Method

  1. Set the Instant Pot to sauté mode. Heat the canola oil and brown the roast on all sides.
  2. Add the remaining braising ingredients (apple cider, beef stock, tomato paste, herbs, and spices).
  3. Close the lid and set to high pressure for 45 minutes.
  4. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  5. Add the potatoes and carrots. Return to high pressure for 5 more minutes.
  6. Release pressure and prepare the gravy as directed above.

Notes

  • This pot roast can be made up to 2 days ahead and reheated gently before serving.
  • For a deeper apple flavor, use homemade apple cider if available.
  • Leftover pot roast makes excellent sandwiches the next day.
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