This post is sponsored by ALDI!
Cider-braised pot roast is the kind of comfort food we all need right now.
Today I’m sharing one of my all-time favorite meals: a melt-in-your-mouth pot roast braised in apple cider with caramelized onions and tender butternut squash, served over brown butter sage cauliflower rice.
The roast begins with sweet onions slowly caramelized in apple cider, then the chuck roast is nestled on top with cubes of butternut squash and slow-roasted until it falls apart. The skillet juices and caramelized onions create an irresistible sauce.
I teamed up with ALDI to bring you seasonal ingredients that make this recipe simple and delicious. Their Black Angus Choice Chuck Roast is perfect for slow cooking, and their Nature’s Nectar apple cider lends a bright, sweet depth to the caramelized onions.
Why this roast works
Slow roasting at a low temperature transforms a price-friendly chuck roast into tender, shreddable beef. The apple cider helps the onions caramelize and adds a subtle acidity that balances the richness of the meat and buttered cauliflower rice.
The cauliflower rice is a light, savory counterpoint: brown butter and sage bring a nutty, aromatic finish that complements the roast without weighing the dish down.
My mom’s classic pot roast is a touchstone for me—she makes hers on the stovetop in a Dutch oven—but the oven method is wonderfully hands-off. While the roast simmers away for a few hours, you can relax or get stuff done until it’s ready.
The final plate—shredded beef, apple-cider caramelized onions, roasted butternut squash and fragrant brown butter sage cauliflower rice—is cozy, flavorful and perfect for a weeknight dinner or a relaxed weekend meal.
Give it a try—grab the ingredients at ALDI and enjoy a warm, satisfying meal that feels like a hug on a plate.
Cider Braised Pot Roast
Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
4
people
30 mins
3 hrs
3 hrs 30 mins
Pin Recipe
Leave a Review »
Ingredients
Cider Braised Pot Roast
- 3 pound Black Angus Choice Chuck Roast
- Kosher salt and pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons 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
- Handful fresh sage leaves or ¼ teaspoon dried sage
- 2 bags Season’s Choice riced cauliflower
- Kosher salt and pepper
Instructions
- Preheat the oven to 325°F.
- Heat 1 tablespoon olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
- Season the beef with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
- Sear the beef on both sides, about 2 minutes per side. Remove and set aside.
- Reduce heat to low and add the remaining tablespoon of olive oil, onions, garlic, and a pinch of salt and pepper. Cook about 5 minutes. Stir in the apple cider and cook, stirring often, for 15–20 minutes until the onions are caramelized.
- Place the roast back in the pot on top of the onions and add the squash cubes. Cover and cook in the oven for 2½ to 3 hours.
- After cooking, remove the pot 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 it bubbles, about 1–2 minutes, then add the sage leaves. Cook another 1–2 minutes until the butter browns. If using dried sage, stir ¼ teaspoon into the brown butter.
- Add the riced cauliflower and stir. Cook, stirring often, about 3 minutes until warmed through; avoid overcooking to prevent mushy rice. Season with salt and pepper and serve.
Did you make this recipe?
Tag your photos with #howsweeteats. I appreciate you so much!
That is the epitome of fall.