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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources