Autumn Apple Braised Beef Roast
As the weather cools, there's nothing quite like a slow braised roast filling the kitchen with the aromas of fresh herbs, savory beef, and warm apple cider. This Autumn Apple Braised Beef brings together the best flavors of fall with tender, pasture-raised beef, sweet apples, and fresh rosemary and thyme. Slow-cooked until fork tender, it's a comforting one-pot meal perfect for Sunday dinners and gathering around the table.
Ingredients
Utensils
- Dutch Oven
Instructions
Preheat oven to 325°F.
Pat the chuck roast dry with paper towels.
Drizzle with olive oil and season generously on all sides with salt, black pepper, and onion powder.
Heat a Dutch oven over medium-high heat.
Sear the chuck roast on all sides until a deep golden-brown crust forms.
Remove the roast and set aside.
Add the chopped onion, minced garlic, and celery to the Dutch oven.
Stir, scraping up the browned bits from the bottom of the pan.
Cook until the vegetables begin to soften.
Stir in the tomato paste, followed by the beef broth, and apple cider.
Add the fresh rosemary and thyme, stirring to combine.
Return the chuck roast to the Dutch oven, nestling it into the braising liquid.
Cover with the lid and transfer to the oven at 325*.
Cook for approximately 2½–3 hours.
During the final 45 minutes of cooking, add the petite potatoes, carrots and cubed Honeycrisp apple to the Dutch oven.
Cover and continue cooking until the potatoes are fork-tender and the beef is easily pulled apart.
Remove the rosemary and thyme stems.
Allow the roast to rest for at least 10 minutes before slicing or shredding.
Spoon the warm apple cider braising juices over the beef, potatoes, and apples before serving.