Apple Cider Beef Pot Roast | Food Wishes

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Hello, this is Chef John from foodwishes.com with apple cider pot roast.

That's right. While it's more commonly used to braze pork, apple cider really does make for an incredible beef pot roast. And if I was a pile of mashed potatoes on a plate, especially when the weather turns chilly, this is what I want laying on top of me. And to get started, we're going to take about four pounds of beef chuck roast, which for me are going to be these two two-lb pieces.

And we'll go ahead and generously season those on both sides with kosher salt, freshly ground black pepper, plus a little bit of cayenne. And we will blend those together and cover both sides. And I know at this point it always looks like a shocking amount of seasoning, but four pounds of beef is a lot of meat.

And if you're not using like a teaspoon of salt per pound of meat, it could be underseasoned or some people would call it bland. So reduce the amount if you want, but that's how much I'm putting.

And once that's been applied and we picked up as much of the excess on the plate as possible, we will head to the stove where we're going to sear this over high heat and a little bit of avocado oil or some other high heat oil.

And as usual, I do not want you to rush this step. Okay, we really do want to try to achieve a nice dark brown crust, which is going to produce a deeper, more meaty flavor, as well as help give our sauce a nice, beautiful color. So, please take your time.

And once both sides have been thoroughly browned, we'll remove that to a plate and we'll turn off the heat so the pan doesn't start smoking before we grab the next set of ingredients, which we'll start

with 3 tablespoons of butter, which we will transfer in. And we'll set our heat back on medium. And once the butter melts, we'll transfer in a diced onion along with its traveling companion, a nice big pinch of salt. And we will cook that stirring for a few minutes. And what's going to happen is that salt's going to draw moisture out of the onion, which is going to start to deglaze that goodness from the bottom of the pan.