Cider-Braised Pot Roast

Name: Cider-Braised Pot Roast
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 6 servings
Cuisine: American
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

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.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

237 ml apple cider
44.4 ml tomato paste
29.6 ml all-purpose flour
29.6 ml Worcestershire sauce
Kosher salt and pepper
2 sprig rosemary

Prepare

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
454 g beef bottom round roast or chuck roast, trimmed of excess fat

Let's Cook

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.
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.
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.