Slow Cooker Apple Cider Pot Roast Recipe
Introduction
Slow Cooker Apple Cider Pot Roast is a comforting and flavorful dish perfect for cozy meals. The tender beef combined with sweet apple cider and fresh herbs creates a deliciously rich sauce. It’s easy to prepare and ideal for hands-off cooking.
Ingredients
- 3 lbs. beef chuck roast
- 1 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. vegetable oil
- 1 cup apple cider
- 1 cup beef broth
- 2 Tbsp. Worcestershire sauce
- 4 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. dijon mustard
- 2 tsp. chopped fresh rosemary (or 1 tsp. dried)
- 2 tsp. chopped fresh thyme leaves (or 1 tsp. dried)
- 1 lbs. baby carrots
- 1 lbs. baby potatoes, halved or quartered depending on size
Instructions
- Step 1: Season the chuck roast on both sides with salt and pepper. Adjust the seasoning to your preference.
- Step 2: Heat the vegetable oil in a cast iron skillet or large pan over medium-high heat. Sear the chuck roast until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
- Step 3: In a large bowl, whisk together apple cider, beef broth, Worcestershire sauce, minced garlic, tomato paste, dijon mustard, rosemary, and thyme until well combined.
- Step 4: Place the baby carrots and baby potatoes in the bottom of the slow cooker.
- Step 5: Transfer the seared chuck roast onto the vegetables in the slow cooker.
- Step 6: Pour the apple cider mixture over the roast and vegetables.
- Step 7: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the meat is tender and easily shreds with a fork.
- Step 8: Remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding.
- Step 9: Serve the pot roast with carrots, potatoes, and a ladle of cooking liquid. Garnish with fresh thyme, parsley, or rosemary sprigs as desired.
Tips & Variations
- For an extra depth of flavor, add a splash of red wine to the apple cider mixture.
- Substitute baby potatoes with Yukon gold or red potatoes for different textures.
- If you prefer a thicker gravy, remove some cooking liquid and simmer it on the stove with a bit of cornstarch slurry until thickened.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The pot roast can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for this recipe?
Yes, other cuts like brisket or round roast can be used, but chuck roast is preferred for its marbling and tenderness after slow cooking.
Do I need to sear the meat before slow cooking?
Searing adds flavor and improves the appearance, but you can skip it if short on time. The roast will still cook well in the slow cooker.
PrintSlow Cooker Apple Cider Pot Roast Recipe
This Slow Cooker Apple Cider Pot Roast is a comforting, tender beef chuck roast cooked low and slow with fresh herbs, baby carrots, and potatoes in a flavorful apple cider and beef broth mixture. The seared roast simmers to perfection in the slow cooker, absorbing the savory and slightly sweet notes of apple cider, garlic, and Dijon mustard, making it an ideal hearty meal for cozy days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5.5 hours (high)
- Total Time: 8 hours 15 minutes (low) or 5 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Seasoning
- 3 lbs. beef chuck roast
- 1 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. vegetable oil
Liquid Mixture
- 1 cup apple cider
- 1 cup beef broth
- 2 Tbsp. Worcestershire sauce
- 4 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. Dijon mustard
- 2 tsp. chopped fresh rosemary (or 1 tsp. dried)
- 2 tsp. chopped fresh thyme leaves (or 1 tsp. dried)
Vegetables
- 1 lb. baby carrots
- 1 lb. baby potatoes, halved or quartered depending on size
Instructions
- Season the roast: Generously season the beef chuck roast on both sides with salt and pepper to enhance flavor.
- Sear the meat: Heat vegetable oil in a cast iron skillet or large pan over medium-high heat. Brown the roast on all sides, about 3-4 minutes per side, to lock in juices and create a rich crust. Remove and set aside.
- Prepare the cooking liquid: In a large mixing bowl, whisk together apple cider, beef broth, Worcestershire sauce, minced garlic, tomato paste, Dijon mustard, rosemary, and thyme until evenly combined.
- Arrange vegetables in slow cooker: Place baby carrots and baby potatoes as a base layer at the bottom of the slow cooker.
- Add the roast: Place the seared chuck roast on top of the vegetables in the slow cooker.
- Pour over liquid: Carefully pour the apple cider mixture evenly over the roast and vegetables, ensuring everything is well coated.
- Slow cook: Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the meat is tender and falls apart easily with a fork.
- Rest and slice: Remove the roast from the slow cooker and let it rest for a few minutes. Then slice or shred the meat to your preference.
- Serve: Plate the roast with baby carrots and potatoes, spoon some cooking liquid over the top, and garnish with fresh thyme, parsley, and rosemary sprigs before serving. Enjoy your hearty meal!
Notes
- Searing the meat before slow cooking adds depth of flavor but can be skipped if short on time.
- If fresh herbs are unavailable, dried rosemary and thyme work well; just use half the amount.
- For a thicker gravy, remove some cooking liquid and reduce it on stove or add a cornstarch slurry in the last 30 minutes of cooking.
- This recipe freezes well—store cooked leftovers in airtight containers for up to 3 months.
- Adjust seasoning to taste before serving, especially salt and pepper.
Keywords: slow cooker pot roast, apple cider pot roast, beef chuck roast recipe, slow cooked beef, comforting dinner
