Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

Name: Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 people
Ingredients: 3 pound Black Angus Choice Chuck Roast; kosher salt and pepper; 2 tablespoons all-purpose flour; 2 tablespoons Specially Selected Extra Virgin Olive Oil; 3 sweet onions; 3 garlic cloves; ½ cup Nature’s Nectar Apple Cider; 1 butternut squash; 4 tablespoons unsalted butter; 1 handful fresh sage leaves or ¼ teaspoon dried sage; 2 bags Seasoned Choice Riced Cauliflower; kosher salt and pepper

User Reviews

5.0

390 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
4 people
Course
Main Course
Cuisine
American

Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

Kian Mendoza

Report

This cider braised pot roast is made with caramelized onions, tender butternut squash and served over brown butter sage cauliflower rice!

Share:

I Made This!

292 people made this

Print

79 people printed this

Save this

234 people saved this

Ingredients

Servings

cider braised pot roast

3 pound Black Angus Choice Chuck Roast
kosher salt and pepper
2 tablespoons all-purpose flour
2 tablespoons Specially Selected Extra Virgin Olive Oil
3 sweet onions, thinly sliced
3 garlic cloves, minced
½ cup Nature’s Nectar Apple Cider
1 butternut squash, peeled and cubed (about 2 cups)

sage brown butter cauliflower rice

4 tablespoons unsalted butter
1 handful fresh sage leaves or ¼ teaspoon dried sage
2 bags Seasoned Choice Riced Cauliflower
kosher salt and pepper

Add to Shopping List

Instructions

Preheat the oven to 325 degrees F.
Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
Place the beef in the skillet and sear it on both sides, about 2 minutes per side. Remove the beef and place it on a plate.
Reduce the temperature under the pot to low and add in the remaining tablespoon of olive oil, and the onions and garlic with another pinch of salt and pepper. Cook for 5 minutes. Stir in the apple cider and cook, stirring often, for another 15 to 20 minutes, until the onions are caramelized.
Place the roast back in the pot, on top of the onions. Add the squash cubes in the pot too. Cover and cook for 2.5 to 3 hours.
After 3 hours, remove the pot from the oven and shred the beef with a fork. Serve the beef with the caramelized onions and butternut squash over the cauliflower rice.

sage brown butter cauliflower rice

Heat a large skillet over medium heat and add the butter. Cook until the butter begins to bubble, about 1 to 2 minutes, then throw in the sage leaves. Cook for another minute or 2 until the butter begins to brown. Alternately, if you do not have fresh sage, you can stir ¼ teaspoon ground sage into the brown butter.
Add the riced cauliflower and stir. Cook, stirring often, for about 3 minutes until the cauliflower is warmed through. You don’t want to cook much longer, or it will become mushy. Stir in a big pinch of salt and pepper and serve.