Apple Cider Braised Beef Chuck Roast
A comforting, restaurant-quality fall dinner featuring tender, succulent beef shoulder braised in fresh apple cider. This hearty main course leverages the natural acidity of cider to tenderize the meat while building a complex, savory sauce. Perfectly suited for slow cooking in a Dutch oven, the roast is finished with aromatic herbs, onions, and tart apples for a balanced and nourishing meal perfect for family gatherings.
Ingredients
- 4-5 lbs Beef Chuck Roast
- 2 tbsp Neutral Oil
- 2 cups Fresh Apple Cider
- 2 cups Chicken Stock
- 2 tbsp Dijon Mustard
- 1 tbsp Dehydrated Onion
- 1 head Garlic, top sliced off
- 3 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 large Red Onion, cut into thick wedges
- 2 Tart Apples (Honeycrisp or Pink Lady)
Instructions
- Preheat your oven to 325°F (163°C).
- Trim excess fat from the beef roast and season generously with kosher salt and black pepper.
- Heat neutral oil in a large Dutch oven over medium-high heat.
- Sear the roast on all sides until deep brown and remove from the pot.
- Whisk together apple cider, chicken stock, and Dijon mustard in the pot, scraping up the browned bits.
- Return the roast to the pot along with the garlic head, dehydrated onion, and herb bundle.
- Cover and braise in the oven for 3 hours.
- Add the red onion wedges and apple slices to the pot.
- Continue cooking for another 30 minutes until the meat is fork-tender.
- Remove herb bundles and garlic head before serving.
Notes
Use a heavy-bottomed Dutch oven for best results. If the liquid evaporates too much, add a splash more chicken stock. The beef is done when it shreds easily with a fork.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 45gFat: 22gSaturated Fat: 8gCholesterol: 135mgSodium: 450mgFiber: 2gSugar: 8g
Tried this recipe?Let us know how it was!