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Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

Cider Braised Pot Roast with Caramelized Onions Bliss

Enjoy the cozy flavors of Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice, perfect for fall evenings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Black Angus Choice Chuck Roast The star of the dish; a high-quality cut ensures tenderness and rich flavor.
  • 1 tablespoon Kosher Salt Essential for bringing out the natural flavors of the beef.
  • 1 teaspoon Black Pepper
  • 1/4 cup All-Purpose Flour Helps create a beautiful crust when searing the roast.
  • 2 tablespoons Extra Virgin Olive Oil Ideal for searing; adds richness and depth.
For the Aromatics
  • 2 medium Sweet Onions Caramelize beautifully, adding sweetness.
  • 4 cloves Garlic Fresh garlic enhances aroma.
For the Braising Liquid
  • 2 cups Nature’s Nectar Apple Cider Infuses the dish with sweetness and acidity.
  • 2 cups Butternut Squash Adds heartiness and texture.
  • 2 tablespoons Unsalted Butter Essential for brown butter preparation.
  • 5 leaves Fresh Sage Provides aromatic flavor.
For Serving
  • 4 cups Riced Cauliflower Delicious low-carb alternative to rice.

Equipment

  • Dutch oven
  • Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather your Dutch oven.
  2. Heat olive oil in the Dutch oven. Season the roast with salt, pepper, and flour. Sear each side for about 2 minutes.
  3. Reduce heat to low, add sliced onions and minced garlic. Sauté for about 5 minutes.
  4. Pour in apple cider and simmer. Cook the onions for 15-20 minutes until caramelized.
  5. Place the seared roast back in the pot with cubed butternut squash. Cover and cook in the oven for 2.5 to 3 hours.
  6. In a separate pan, melt butter and sauté fresh sage for 2-3 minutes. Add riced cauliflower and cook for 3 minutes.
  7. Remove the pot roast, shred with a fork, and serve over the cauliflower rice, topped with caramelized onions and butternut squash.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

This dish is versatile and can be paired with various sides.

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