Cider Braised Pot Roast

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10 servings

The classic pot roast gets a kick with an apple cider marinated beef, served with turnips, carrots, red potatoes, onions and beets.

Ingredients

5 lb. beef chuck roll, neck off
21⁄2 tsp. salt
3⁄4 tsp. ground black pepper
3 oz. all-purpose flour
11⁄2 tsp. olive oil
3⁄4 oz. beef base
31⁄4 cups hot tap water
31⁄4 cups apple cider
11⁄2 tsp. ground sage
11⁄2 oz. butter

Maple Baked Root Vegetables
Yield: 10 servings
51⁄2 oz. carrots
51⁄2 oz. white turnips
51⁄2 oz. yellow turnips
51⁄2 oz. red organic potatoes
51⁄2 oz. red onions
111⁄4 oz. fresh beets
1 tbsp. olive oil
3 tbsp. maple syrup, Grade B
1⁄4 tsp. salt
1⁄4 tsp. ground black pepper  

Steps

1. Heat oven to 350˚F. Trim excess fat off roast. Rub with salt and pepper. Dredge seasoned roast in half the flour. Add oil to hot grill, 375˚F. Sear roast on all sides. Transfer to roasting pan. Make beef broth by combining beef base, water and cider. Cover roast with beef broth. Add sage.

2. Braise in oven until fork tender, about 4 hours. Remove beef from oven and hold warm. Reserve braising liquid.

3. Melt butter in large saucepan. Add remaining flour and stir to combine. Continue stirring and cooking roux for 2 minutes. Add warm braising liquid a little at a time, stirring with wire whip until smooth after each addition. Sauce should be thin gravy consistency.

4. Slice pot roast and serve with sauce poured over top and Maple Baked Root Vegetables (recipe follows).

For Maple Baked Root Vegetables:
1. Peel and ½-in. dice all vegetables. Place in large bowl and toss with olive oil, half of maple syrup, salt and pepper. Combine well.

2. Transfer vegetables to sheet pan sprayed with oil. Bake in 400˚F oven until soft on inside and caramelized on outside, about 45 minutes. Remove from oven and toss with remaining maple syrup. 

Recipe by University of Connecticut, Storrs, Conn.

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources