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by Jessica October 6, 2020
This post is sponsored by ALDI!
Cider braised pot roast is the comfort food we all need right now!
I’m bringing you one of my all-time favorite meals EVER today with this melt-in-your-mouth pot roast.
The roast starts with apple cider caramelized onions and cooks with savory butternut squash cubes. Then, you serve it over brown butter sage cauliflower rice!
Oh my word.
It is heaven and it is the best comfort food of life.
Today I’m partnering with ALDI to bring you some of the most delicious fall flavors! It’s no secret that we’re right in the midst of my favorite season and I’m all about the perfect weeknight dinner. ALDI has every ingredient you need to get dinner on the table during these busy weeks! I am always super impressed with their seasonal selection of produce and obviously, love all of their fall treats.
To make this roast happen, we’re using the Black Angus Choice Chuck Roast from ALDI. We caramelized a bunch of sliced onions in Nature’s Nectar Apple Cider then placed the roast on top. It cooks for a few hours in the oven until tender – I mean, until it’s literally falling apart.
That’s the best kind, right?
I absolutely LOVE this cauliflower rice that we make to go with the roast. It starts with some butter that browns and fresh or dried sage. Then you mix in the Season’s Choice Riced Cauliflower to get the perfect base for the pot roast.
It’s savory but light at the same time, which complements the decadent beef on top.
My mom makes the BEST pot roast – it’s easily one of my favorite meals that she makes. She cooks hers in a Dutch oven on the stovetop, but I prefer using the oven because it’s more hands off. While the pot roast does take a few hours to cook, it’s passive time! You can get things done around the house or heck, read a book while it’s in the oven.
The result is the same though: a pot roast that is so tender that it falls apart. It’s absolutely delicious!
You have to try it! Go grab the ingredients from ALDI and make it happen. This meal is like a warm hug on a plate!
Cider Braised Pot Roast
Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
Yield: 4 people
Prep Time: 30 minutes mins
Cook Time: 3 hours hrs
Total Time: 3 hours hrs 30 minutes mins
This cider braised pot roast is made with caramelized onions, tender butternut squash and served over brown butter sage cauliflower rice!
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4.99 from 129 votes
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Ingredients
cider braised pot roast
- 3 pound Black Angus Choice Chuck Roast
- kosher salt and pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
- 3 sweet onions, thinly sliced
- 3 garlic cloves, minced
- ½ 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 ¼ teaspoon dried sage
- 2 bags Seasoned Choice Riced Cauliflower
- kosher salt and pepper
Instructions
Preheat the oven to 325 degrees F.
Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
Place the beef in the skillet and sear it on both sides, about 2 minutes per side. Remove the beef and place it on a plate.
Reduce the temperature under the pot to low and add in the remaining tablespoon of olive oil, and the onions and garlic with another pinch of salt and pepper. Cook for 5 minutes. Stir in the apple cider and cook, stirring often, for another 15 to 20 minutes, until the onions are caramelized.
Place the roast back in the pot, on top of the onions. Add the squash cubes in the pot too. Cover and cook for 2.5 to 3 hours.
After 3 hours, remove the pot from the oven and shred the beef with a fork. Serve the beef with the caramelized onions and butternut squash over the cauliflower rice.
sage brown butter cauliflower rice
Heat a large skillet over medium heat and add the butter. Cook until the butter begins to bubble, about 1 to 2 minutes, then throw in the sage leaves. Cook for another minute or 2 until the butter begins to brown. Alternately, if you do not have fresh sage, you can stir ¼ teaspoon ground sage into the brown butter.
Add the riced cauliflower and stir. Cook, stirring often, for about 3 minutes until the cauliflower is warmed through. You don’t want to cook much longer, or it will become mushy. Stir in a big pinch of salt and pepper and serve.
Course: Main Course
Cuisine: American
Author: How Sweet Eats
Did you make this recipe?
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I appreciate you so much!
That is the epitome of fall!
posted in: Beef, Fall, Recipes 41 comments
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Leave a Reply
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Sandi — Reply
Could this recipe be modified for the Instant Pot?
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Maddie — Reply
You can definitely make this in an instant pot. Just hold off on adding the butternut squash until the last 5 minutes probably, otherwise it’ll turn to mush. 20-25 minutes at pressure should do it.
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Amie — Reply
Could you make this in the crockpot?
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Sabrina — Reply
wow, I love this dish, just the kind of fall dish that I’m craving right now, thank you!
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Kimberly — Reply
this recipe was wonderful! We added sweet potatoes and carrots, along with the butternut squash. We also used venison instead of black angus, and it turned out super delicious!!!
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Emily H — Reply
Can’t wait to try this! This looks like the perfect fall meal
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Sherilyn — Reply
Absolutely delicious! Only change I’d make next time is add more squash. I cooked mine for 3 hours and the flavor was outstanding. Definitely a great fall recipe while cider is available!
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Kelley Jo Petersen — Reply
I made this bad boy last night. . .used the Aldi roast and my organic CSA turnips, carrots and potatoes as a base. What a great idea with the cider. The flavor is, as noted in the other reviews, OUTSTANDING. Seriously. I’ll make it again and again. . .and pass it on too.
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Shannon — Reply
Hi! I wanted to make sure before I tried this recipe… there is no liquid added like broth to prevent it from getting dry or burnt? Thanks!! Looks amazing and can’t wait to try it!
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Jessica — Reply
hi! i find that you really don’t need extra liquid because the meat releases so much. but if you’re worried about it, add in 1/3 cup apple cider or broth or water! :)
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Jen — Reply
Could I make it in my cast iron dutch oven?
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robyn — Reply
I made this using a pork shoulder instead of beef and served over polenta. it was a HUGE hit. made it for friends one night and gave a thing of leftovers to some other friends. they went back for seconds. it’s delicious! the squash falls apart a little much after that long in the oven so I either need to cut it bigger or maybe put it in after the 45 mins? also I added whole baby bella mushrooms in with it. delicious. cannot wait to make again.
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Pingback: The 50 Best Dutch Oven Recipes to Cozy Up with This Winter – allvideography.com
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Lauren — Reply
Oh my gosh. Such a perfect meal for a cold Sunday. Minimal prep, slow cooked, super flavorful, and even pretty healthy!!
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Ashley — Reply
You say to preheat the oven but never address when to use the oven. Help!! cooking this tomorrow night lol !! Can I just cook it in the Dutch oven stove top?! THANKS ❤️❤️❤️
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Jessica — Reply
you cook it in the oven for the 2-3 hours!
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Andryea — Reply
I discovered your site when searching for a recipe using a cross cut roast I had in the freezer and I just put it in the oven but wondered…
You pictured your roast with fresh thyme but I don’t see any in the recipe. Was that an omission of are we to add fresh thyme?
Thanks
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Whitney — Reply
Yum! Could this be made in a crockpot?
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Catherine — Reply
This was great! Really enjoyed the flavors! We added some apple juice and apple cider vinegar because our cut of meat was slightly different and had to cook longer. Soooo good!
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Patty — Reply
Loved this!! Followed the directions exactly, except served over mashed potatoes. I did add the browned butter and sage to the potatoes and it was definitely the right call! So delicious!
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Lauren Nissley — Reply
This recipe looks delicious…I don’t have a Dutch oven…wondering if I can make it in my large crockpot?
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Grace G — Reply
For others that are wondering, I made this in my crock pot since I don’t have a Dutch oven. I cooked it on low for 7.5 hours and the meat was tender and easy to shred. I estimated using the time and temperature from this recipe: https://belleofthekitchen.com/mississippi-pot-roast/
I added the butternut squash to the crock pot with about 5 hours left to cook but I think I should have waited until closer to the end – maybe 3ish hours left? 5 hours in the crock pot left the butternut squash a little too mushy for me.
Otherwise followed the ingredients and instructions from this recipe. Great flavor!
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Evelyn SILVAS — Reply
hi, thank you for your recommendation, I was also wondering if it could be made in the crockpot. :)
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Letitia — Reply
This is delicious! Fall and comfort food! Will definitely make again.
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Michele Reyes — Reply
Well, this was voted best pot roast EVER by my tribe. This will be a regular repeat!
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Jennifer B — Reply
Sooo yummy! My husband gave it an A+. I had not had riced cauliflower before–the kind I bought was not seasoned, so I added 1/4 tsp onion powder and 1/4 tsp garlic powder for flavor (along with the butter and sage) and it was excellent. Thanks for the great recipe!
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Meredith — Reply
Would using potatoes instead of butternut squash work?
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Maggie — Reply
Hi! I absolutely adore your blog! I really want to make this recipe but cannot find apple cider anywhere this time of year. Can I replace with beef broth? Thank you for all you do – you are fabulous ❤️
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Jessica — Reply
yes you can!
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Michelle — Reply
Hi Jessica! I figured you’d appreciate this question lol; can I use hard cider here? It’s all I have on hand. If so, same amount?
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Kelly Davis — Reply
I just made this today and golly gee willikers is this fantastic. I love so many of your recipes but I am not good about posting comments, sorry! My roast was a bit bigger and cooked for about 4.5 hours to obtain absolute fall apart deliciousness. I didn’t make the cauliflower rice, we used mashed potatoes. Love your site so much!!
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Kelly LeSage — Reply
Do you think this would work with spiced cider?
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Chris — Reply
Tried this tonight and it’s definitely really good and a lot of cozy fall flavors. Question – the meat I got was much thicker / rounder (from a butcher) but still 3lbs. It wound up being a little tough and the squash was a little too soft – became almost like a mash when serving. Assuming I overcooked it right?
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Megan — Reply
Any advice on transferring to a crock pot?! Time etc!
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Janet — Reply
More of a question. Where does the 325 oven come in?
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Katie — Reply
Delish – We all loved it!!!! The caramelized onions did take an hour which kinda threw off the eating schedule, otherwise everything cooked accurately as described. I would probably add the butternut squash for the last hour next time so they weren’t as mushy.
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Patty — Reply
This was so good! I served it over mashed potatoes, but we are already excited to eat the leftovers tomorrow!
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Corrie — Reply
I really loved the flavors in this! Per my preference, I think I would add the squash an hour or so into the roasting next time, so it wouldn’t turn out so mushy! When scooping out, it turned to mashed squash! Very good flavors though! I did add a bunch of fresh thyme before the oven, and I highly recommend! I also added a bit of beef broth before roasting! Thanks for another great recipe!
