Apple Cider Braised Beef Roast

3.59 from 29 votes

Apple Cider Braised Beef Roast

This melt-in-your-mouth Apple Cider Braised Beef Roast is an extraordinary meal for the cold weather and special events. It’s cozy, comforting, and packed with crowd-pleasing beefy flavors.

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner, Main Course

Cuisine: American

Keyword: beef, dinner, main course, main dish, roasted

Servings: servings

Calories: 427kcal

Author: Lena Gladstone

Equipment

Ingredients

3 pounds Beef Chuck Roast
2 tablespoons avocado oil
8 cloves garlic 6 whole and 2 minced
2 tablespoons kosher salt divided and more to taste
2 tablespoons flour divided
2 tablespoons unsalted butter
1 large red onion sliced
1 ¼ cup apple cider
1 ¼ cup beef broth
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
5 sprigs fresh thyme
2 medium granny smith apples peeled, cored, and cut into 1/2-inch thick slices

Instructions

Preheat the oven to 300ºF, ensuring a rack is positioned in the center of the oven.
Pat the beef dry with a paper towel. Using a paring knife, make 6 x small cuts, deep enough to fit a garlic clove. Insert the garlic cloves into the slits. Generously season the beef with 1 ½ tablespoon of kosher salt. Then dust with 1 tablespoon of flour on all sides.
Heat a 3 quart or larger Dutch oven (something oven-safe) on medium-high heat. Add 2 tablespoons of oil, and when hot, sear the meat for 5-6 minutes; make sure to sear all sides. Remove to a plate.
Reduce the temperature to medium heat, add in the butter and onions. Season with the remaining ½ teaspoon of salt. Cook for 5 minutes. Add in the 2 minced garlic cloves and remaining tablespoon of flour and cook for an additional minute, stirring often.
Add the apple cider, beef broth, Dijon mustard and Worcestershire sauce into the pot with the onions. Whisk to pick up any brown bits still stuck on the pan.
Tuck in the herbs and add the roast back to the pot. Cover with a lid and braise in the oven for 2½-3 hours or until the meat just falls apart.
About 20 minutes before the beef is done, remove the pot from the oven and add in the apples. Cover and return to the oven for the remaining 20-25 minutes, just until the apples are softened.
Once the beef is tender, remove the pot from the oven. Shred slightly with 2 forks into bite-sized pieces. (See notes below about thickening the gravy more.)
Serve over mashed sweet potatoes, mashed potatoes, along with some salad or your favorite sides.

Notes

Slow cooker instructions: Skip step 1. Follow steps 2-5. Use a large pot to sear the meat. Transfer roast to the bowl of a 6-quart slow cooker. Cook on low setting for 6 hours, or until meat is tender and falling apart. 1 hour prior to being done, add the apples and continue cooking for another 45 minutes -1 hour or until apples are soft. Taste test and add any seasoning if needed. Serve and enjoy.

Gravy thickening tips: If the gravy is thin after braising, make a cornstarch slurry with 1-2 tablespoons of cornstarch and a splash of water. Remove the roast from the Dutch oven, bring the gravy to a simmer on the stove, and then pour in the slurry as you stir the gravy with a spoon. Let simmer for a few minutes to thicken. Repeat as needed to thicken further.

Storage & Reheating: This cider braised beef stores incredibly well! Transfer cooled beef to an airtight container with the braising liquid and braise-y apples and onions. Store in the refrigerator for 4-5 days. Easily reheat on the stovetop or in the microwave and serve as desired.

Freezing Instructions: This cider braised beef is also incredibly freezer-friendly. To freeze, transfer cooled cider beef, braising liquid, and braised apples and onions to a freezer container or divide between multiple freezer containers for smaller portions. Freeze for up to 3 months. To thaw, place the frozen cider beef in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop or in the microwave and serve as desired.

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