Cider-Braised Pot Roast
15m prep 7h cook 7h ready
A hearty slow-cooked pot roast braised in apple cider with parsnips, sweet potatoes, and onions. The meat becomes fork-tender and is served with the vegetables and cooking juices.
Ingredients
- 1 cup apple cider
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- Kosher salt and pepper
- 3 medium parsnips quartered lengthwise and cut into 2-inch pieces
- 2 medium sweet potatoes cut into ½-inch-thick wedges
- 1 medium onion cut into ½-inch-thick wedges
- 4 large garlic cloves thinly sliced
- 2 sprig rosemary
- 1 lb beef bottom round roast or chuck roast trimmed of excess fat
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 195 mg
- Iron: 2.59 mg
- Magnesium: 42.3 mg
- Phosphorus: 182 mg
- Potassium: 686 mg
- Zinc: 1.34 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, whisk together the apple cider, tomato paste, all-purpose flour, Worcestershire sauce, and ¼ teaspoon each salt and pepper until smooth. Add the parsnips, sweet potatoes, onion, garlic, and rosemary sprigs, and toss to coat the vegetables evenly.
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Step 2.
Season the beef roast with 1 teaspoon each salt and pepper, then nestle it among the vegetables in the slow cooker. Cover and cook on high for 6 to 7 hours or on low for 8 to 9 hours, until the meat is fork-tender and easily pulls apart.
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Step 3.
Transfer the cooked roast to a cutting board and let it rest for 5 minutes before slicing against the grain. Serve the sliced meat with the vegetables and spoon the cooking juices over the top.
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