This apple cider glazed beef roast is tender and flavorful for a crisp fall day. Made with apple cider, bone broth, herbs, and vegetables, this fall beef roast recipe is nutritious, hearty, and sweet.
This apple cider glazed beef roast is tender and flavorful for a crisp fall day. Made with apple cider, bone broth, herbs, and vegetables, this fall beef roast recipe is nutritious, hearty, and sweet.
This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon associate, I earn on qualifying purchases. See my full disclosure here.
Pin It For Later!
Why We Love Apple Cider Braised Beef Roast
My number 1 reason for loving this apple cider beef roast is the fact that you can put it in the oven in the late morning and come home to dinner later that day. It becomes so easy and a part of our normal routine to throw a roast in the oven before enjoying a crisp fall day outside.
Uses up apple cider. This time of year, we always buy apple cider and I am looking for ways to use it. This one is easy and uses a lot up!
Makes vegetables sweet! If you’ve never flavored food with apple before, you will be in for a treat! We love using chopping apple or in this case, apple cider, to season our onion, garlic, potatoes, etc. It’s a great way for kids to enjoy them too!
More Fall Recipes from the Homestead
Want More Fall Recipes?
You can fill your home with the cozy flavors of fall using simple, from-scratch recipes the whole family will love.
Keep all your favorite autumn breads, soups, desserts, and warm-and-hearty meals in one place!
Download and print this NEW fall from-scratch recipe ebook and keep it on your counter for easy, everyday cooking all season long.
Tips for Making Apple Cider Pot Roast
Be sure not to rush this recipe. Letting the beef cooking longer than it’s done point is essential for the fall apart, tender nature. Cooking low and slow allows the meat to break down and that’s what gives it such good flavor and texture.
Add vegetables of choice to the bottom. This is a great opportunity to use whatever fall vegetables you have on hand – from chanterelles to potatoes, onions, squashes, and more, you can’t really go wrong with the vegetable bed here.
Ingredients Spotlight
Chuck Roast
Try to get a well marbled chuck roast for this recipe so the beef is fall-apart once finished. Another tip I have for a fall-apart chuck roast is to keep cooking it longer than the point of it being done. This helps the meat break down and make it oh so tender and enjoyable.
Apple Cider
I love that apple cider brings natural sweetness, acidity, and depth. As it cooks down, it caramelizes around the roast, forming a sticky, rich glaze that makes this dish taste like fall. Alternatively, you could chop up apples and put them under the roast as well!
In the bed: Potatoes, Carrots Onion, and Garlic
These hearty vegetables soak up the cider glaze beautifully. They become so flavorful that enjoying them alongside the beef is one of my favorite parts of this dish. I also love eating the apple cider infused garlic at the end of the meal.
Bone Broth
Homemade bone broth adds richness and protein while tempering the sweetness of the cider. If using store-bought, reduce salt in the seasoning blend to avoid over-salting.
Homemade Seasoning Blend
The homemade seasoning blend of simple blend flour, brown sugar, paprika, garlic, onion powder, and salt & pepper creates the flavorful crust on your roast. I’ve used this blend for years and it also works perfectly on a fall apart pork shoulder roast.
Apple Cider Beef Roast Ingredients:
2 tsp olive oil or bacon fat
3-4 pound chuck roast
3 medium potatoes, chopped
2 large carrots, chopped
1 white onion, chopped
6 cloves garlic, whole
2 cups apple cider
1/2 cup bone broth
1 tsp salt + 1/2 tsp pepper
Herbs: 1/2 tsp each dried sage and thyme (or 2 sprigs fresh sage and thyme)
Homemade Chuck Seasoning:
2 tbsp flour (we like freshly milled whole grain but any flour will do)
1-2 tbsp brown sugar
2 tsp paprika
1 1/2 tbsp salt (add only 1 tablespoon if you are using store-bought bone broth)
1 tsp each pepper, garlic powder, and onion powder
Substitutions and Notes:
If you don’t have apple cider, you can get the same flavor by chopping up a large apple and placing it in the bed of vegetables. Then, substitute the apple cider for bone broth for a similar delicious flavor.
This glaze is made simply by roasting the apple cider with vegetables and pouring it over the meat once the meat is fully cooked. For a thicker glaze, if you have a little extra time and want to serve the glaze separately, you can simmer the apple cider with the beef seasoning + 1 tbsp apple cider vinegar and 1 tbsp mustard until thickened. Then, pour over the beef once cooked.
What I love about this recipe is it’s all in one pot. The juices, the meat, the veggies, and all that delicious flavor. So if serving to a crowd, encourage your guests to eat “family style” and use a large ladle to grab all the juices, meat, and veggies out of the pot at the same time. We love this style of dinner during fall and winter time!
How to Make Apple Cider Glazed Beef Roast
Preheat the oven to 300 degrees F.
Heat a large dutch oven on medium heat and olive oil or bacon fat.
Sear the roast for 1 minute on each side. Then place it on a plate. Note: this step is optional. Sometimes to save time I skip this and just place the roast directly on the veggies and it comes out just fine!
To the dutch oven, add the potatoes, carrots, onion, garlic, apple cider, bone broth, salt, pepper, and herbs. Stir to combine.
Prepare the beef seasoning in a small bowl.
Place the meat on top of the vegetable bed. Coat all sides of the meat with the beef rub, saving any leftovers for later or sprinkling them over the vegetable bed.
Cover and roast the beef in the oven for at least 3 hours, but 4 hours or more is preferred for a tender, fall-apart meat. The meat is done when it reaches an internal temp of 145 degrees F, but I find you have to roast it longer until it starts to fall apart.
To serve, rip the meat apart with a fork into shreds and ladle the apple cider juice over the top. Add vegetables and enjoy!
Note: this recipe was photographed two different times. Once while I was cooking it at home and once while my awesome food photographer and recipe tester made it, so that’s why these photos look a little different!
More Dinner Ideas from the Homestead
Simple Thanksgiving Dinner Menu
Chicken Gnocchi Soup with Homemade Gnocchi
Save It For Later!
Apple Cider Glazed Beef Roast
A cozy fall dinner made with tender chuck roast simmered in apple cider, bone broth, garlic, and herbs. This apple cider–glazed beef roast is rich, sweet-savory, and perfect for from-scratch cooking.
Ingredients
Apple Cider Beef Roast Ingredients:
- 2 tsp olive oil or bacon fat
- 3-4 pound chuck roast
- 3 medium potatoes, chopped
- 2 large carrots, chopped
- 1 white onion, chopped
- 6 cloves garlic, whole
- 2 cups apple cider
- 1/2 cup bone broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried sage (or 2 sprigs fresh sage)
- 1/2 tsp dried thyme (or 2 sprigs fresh thyme)
Homemade Chuck Seasoning:
- 2 tbsp flour (we like freshly milled whole grain but any flour will do)
- 1-2 tbsp brown sugar
- 2 tsp paprika
- 1 1/2 tbsp salt (add only 1 tablespoon if you are using store-bought bone broth)
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 300 degrees F.
- Heat a large dutch oven on medium heat and olive oil or bacon fat.
- Sear the roast for 1 minute on each side. Then place it on a plate. Note: this step is optional. Sometimes to save time I skip this and just place the roast directly on the veggies and it comes out just fine!
- To the dutch oven, add the potatoes, carrots, onion, garlic, apple cider, bone broth, salt, pepper, and herbs. Stir to combine.
- Prepare the beef seasoning in a small bowl.
- Place the meat on top of the vegetable bed. Coat all sides of the meat with the beef rub, saving any leftovers for later or sprinkling them over the vegetable bed.
- Cover and roast the beef in the oven for at least 3 hours, but 4 hours or more is preferred for a tender, fall-apart meat. The meat is done when it reaches an internal temp of 145 degrees F, but I find you have to roast it longer until it starts to fall apart.
- To serve, rip the meat apart with a fork into shreds and ladle the apple cider juice over the top. Add vegetables and enjoy!
Notes
Substitutions and Notes:
If you don’t have apple cider, you can get the same flavor by chopping up a large apple and placing it in the bed of vegetables. Then, substitute the apple cider for bone broth for a similar delicious flavor.
This glaze is made simply by roasting the apple cider with vegetables and pouring it over the meat once the meat is fully cooked. For a thicker glaze, if you have a little extra time and want to serve the glaze separately, you can simmer the apple cider with the beef seasoning + 1 tbsp apple cider vinegar and 1 tbsp mustard until thickened. Then, pour over the beef once cooked.
What I love about this recipe is it’s all in one pot. The juices, the meat, the veggies, and all that delicious flavor. So if serving to a crowd, encourage your guests to eat “family style” and use a large ladle to grab all the juices, meat, and veggies out of the pot at the same time. We love this style of dinner during fall and winter time!
Leave A Comment