Can I make cider braised pot roast in a slow cooker?

Yes. After searing the meat and caramelizing the onions, transfer everything to a slow cooker. Cook on low for 8–9 hours. Add squash during the last 2–3 hours to prevent it from becoming mushy.

Can I use hard cider instead of regular apple cider?

Yes, but opt for a dry variety and reduce the quantity slightly. Hard cider brings more acidity and can overpower if not balanced. You can mix it with a splash of broth for milder flavor.

What’s the best way to store leftovers?

Store the shredded roast and cauliflower rice separately in airtight containers in the fridge for up to 4 days. For best reheating results, use the stovetop with a touch of liquid to keep things moist.

Can I substitute a different vegetable for the butternut squash?

Absolutely. Sweet potatoes, turnips, carrots, or even parsnips can take the place of squash. Just watch their cook times—denser vegetables may need a bit longer.

How do I scale this cider braised pot roast for a crowd?

Double all ingredients and use a larger Dutch oven or two pots. Extend cooking time by at least 30 minutes and ensure meat reaches fall-apart texture before serving.

Cider Braised Pot Roast with Onions and Cauliflower Rice

cider braised pot roast

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This cider braised pot roast is a comforting, slow-cooked meal featuring tender beef, sweet caramelized onions, and roasted butternut squash. Served over brown butter sage cauliflower rice, it offers a cozy yet light low-carb alternative to traditional roasts.

Author: Elena
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 4 people
Category: Main Course
Method: Braising
Cuisine: American
Diet: Gluten Free

Ingredients

3 lb Black Angus Choice Chuck Roast
Kosher salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
3 sweet onions, thinly sliced
3 garlic cloves, minced
1/2 cup apple cider
2 cups butternut squash, peeled and cubed
4 tablespoons unsalted butter
1 handful fresh sage leaves or 1/4 teaspoon dried sage
2 bags frozen riced cauliflower (about 3–4 cups)

Instructions

Preheat the oven to 325°F (163°C).
Pat the chuck roast dry, season with salt and pepper, and coat with flour on all sides.
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear the roast for 2 minutes per side. Remove and set aside.
Lower the heat to medium-low, add remaining olive oil, onions, garlic, and a pinch of salt and pepper. Sauté for 5 minutes.
Add apple cider and continue cooking for 15–20 minutes, stirring often, until onions are caramelized.
Place roast on top of onions and scatter butternut squash around. Cover and cook in the oven for 3 hours.
To make the cauliflower rice, melt butter in a skillet over medium heat. Add sage leaves and cook for 1–2 minutes until butter browns.
Add riced cauliflower and cook, stirring often, for 3 minutes until warmed through. Season with salt and pepper.
Remove roast from oven, shred with forks, and serve with squash and onions over cauliflower rice.

Notes

Use fresh or dried sage depending on availability.
Substitute sweet potatoes or carrots for butternut squash if desired.
Venison or pork shoulder can replace chuck roast for variation.
If onions begin to dry during caramelization, add extra cider or a splash of broth.
Cauliflower rice should not be overcooked to avoid mushiness.

Find it online: https://www.recipebyelena.com/cider-braised-pot-roast/