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Cider Braised Pot Roast with Caramelized Onions and Sage Brown Butter Cauliflower Rice Recipe

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4.6 from 86 reviews

This comforting Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice features a tender Black Angus chuck roast slow-cooked in apple cider and savory caramelized onions, paired with a flavorful sage brown butter cauliflower rice. Perfect for a hearty family dinner, this recipe combines rustic braising techniques with vibrant, healthy sides for a deliciously balanced meal.

Ingredients

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Cider Braised Pot Roast

  • 3 pound Black Angus Choice Chuck Roast
  • Kosher salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil
  • 3 sweet onions, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup Nature’s Nectar Apple Cider
  • 1 butternut squash, peeled and cubed (about 2 cups)

Sage Brown Butter Cauliflower Rice

  • 4 tablespoons unsalted butter
  • 1 handful fresh sage leaves or 1/4 teaspoon dried sage
  • 2 bags Seasoned Choice Riced Cauliflower
  • Kosher salt and pepper, to taste

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C) for slow braising the roast. This ensures even and gentle cooking over time.
  2. Sear the Roast: Heat 1 tablespoon of olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Season the beef generously with kosher salt and pepper, then sprinkle with flour and rub evenly over both sides. Place the beef in the hot pot and sear for about 2 minutes per side until browned. Remove the roast and set aside.
  3. Caramelize Onions and Garlic: Reduce heat to low. Add remaining olive oil to the pot, then add the thinly sliced onions, minced garlic, and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally. Pour in apple cider and continue to cook, stirring often, for 15 to 20 minutes until the onions caramelize and become golden and soft.
  4. Braise the Roast: Return the seared roast to the pot, placing it on top of the caramelized onions. Add the cubed butternut squash around the roast. Cover the pot with a lid and transfer to the preheated oven. Cook for 2.5 to 3 hours until the meat is tender and easily shreds with a fork.
  5. Prepare the Sage Brown Butter Cauliflower Rice: While the roast finishes cooking, heat a large skillet over medium heat and add unsalted butter. Let it cook until it starts bubbling and turning a light brown, about 1 to 2 minutes. Add fresh sage leaves and cook for another 1 to 2 minutes until the butter browns further and the sage infuses the butter. If using dried sage, stir it into the browned butter instead.
  6. Cook the Cauliflower Rice: Add the riced cauliflower to the browned butter and sage mixture. Stir frequently and cook for about 3 minutes until warmed through but still retaining texture—avoid overcooking to keep it from getting mushy. Season with kosher salt and pepper to taste.
  7. Serve: Remove the pot roast from the oven and shred the beef with forks directly in the pot or on a serving dish. Serve the shredded roast alongside the caramelized onions, butternut squash, and the sage brown butter cauliflower rice for a complete, hearty meal.

Notes

  • For best results, use a heavy, oven-safe Dutch oven or similar pot for braising.
  • If you can’t find fresh sage, dried sage works well; adjust quantity to ¼ teaspoon.
  • The butternut squash adds a sweet, tender component that complements the savory beef and onions beautifully.
  • Be sure not to overcook the cauliflower rice, as it can become mushy if heated too long.
  • This recipe can be prepared ahead; refrigerated leftovers taste even better the next day.

Find it online: https://stoveandlove.com/cider-braised-pot-roast-with-caramelized-onions-and-sage-brown-butter-cauliflower-rice-recipe/