Cider Braised Pot Roast

Menu Part: 
Cuisine Type: 
10 servings

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


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  


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.

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