Servings
Font
Back
Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
5 from 221 votes

Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

This recipe features a chuck roast braised slowly in apple cider alongside sweet caramelized onions and cubed butternut squash, served over sage brown butter cauliflower rice. The slow cook tenderizes the meat and infuses it with apple cider’s subtle sweetness. The cauliflower rice offers a light, herbaceous base for the rich roast.

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

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

    Cup of Yum
  1. Preheat the oven to 325 degrees F.
  2. Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
  3. Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  1. 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.
  2. 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.