Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
Description
Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice combines a seasoned chuck roast with sweet onions cooked in olive oil and apple cider to create a deeply flavorful braising liquid. The roast is browned and then slow-cooked with the onions and cubed butternut squash, which softens and adds mild sweetness to the dish. The extended oven cooking at 325°F breaks down the meat fibers, resulting in a tender dish ideal for hearty meals.
The accompanying sage brown butter cauliflower rice uses butter infused with fresh or dried sage to add a nutty, herby flavor to riced cauliflower. This light, low-carb side contrasts the rich and tender pot roast. The caramelized onions add sweetness and depth to the sauce and also accompany the meat as a flavorful topping. This makes a complete meal pairing protein, vegetables, and a savory, aromatic grain alternative.
This dish suits dinners where a comforting, slow-cooked entree is desired. The components can be prepared ahead to let flavors meld, and the cauliflower rice cooks quickly when ready to serve. It showcases the combination of slow braising and quick sauté techniques in one meal.
Ingredients
cider braised pot roast
- 3 pound chuck roast Black Angus Choice
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 3 onion thinly sliced, sweet
- 3 garlic minced, cloves
- ½ cup apple cider Nature’s Nectar
- 1 butternut squash peeled and cubed (about 2 cups
sage brown butter cauliflower rice
- 4 tablespoons butter unsalted
- 1 fresh sage or 1/4 teaspoon dried sage, handful fresh sage leaves
- 2 riced cauliflower Seasoned Choice, in bags
- salt kosher salt
- black pepper kosher salt
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.
User Reviews
Overall Rating
5
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