Cider Braised Chuck Roast with Fall Vegetables
A perfect, warm, and nutritious recipe for a delicious revamp of pot roast and vegetables
Servings: 6
Ingredients
For the Chuck Roast
- 2-3 lbs chuck roast, boneless
- 2 tbsp garlic powder
- 2 tbsp mustard powder
- 1 tsp salt
- 1/2 tsp pepper
- 2-3 tbsp avocado oil
- 1 head garlic, halved
- 2 bay leaves
- 3 sprigs rosemary
- 1 cup apple cider
For the Vegetables
- 1 medium butternut squash, cubed
- 1 bulb fennel
- 1 large cortland apple
- 1 large shallot
- 2 tbsp rosemary, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2-3 tbsp avocado oil
Instructions
For the Chuck Roast
- Preheat the oven to 250º F. Mix the garlic powder, mustard powder, salt, and pepper in a small bowl. Sprinkle the seasoning mix evenly on all sides of the chuck roast, making sure to pat the spice blend into the meat thoroughly.
- Heat a large dutch oven over medium-heat and drizzle 2-3 tbsp avocado oil into the pan. Using tongs, place the chuck roast into the pan and brown it on all sides for 2-4 minutes per side, or until each side is golden-brown.
- Turn the heat down to low. Nestle each half of the garlic head, clove-side down, into the oil next to the chuck roast. Add the rosemary and bay leaves. Cook for 2 minutes more so that the garlic can start to caramelize.
- Pour the apple cider into the dutch oven, scraping the bottom of the pan with a wooden spoon to release any contents that were starting to stick. Cover the dutch oven it with its lid and place it in the preheated oven to cook on very low heat for 6-8 hours. Baste with its juices every hour or so.
- Once done, the chuck roast should be falling apart at the poke of a fork and the garlic should be extremely caramelized and cooked-down. Remove from the oven and let rest for 20 minutes while still covered in the dutch oven. Then remove the chuck roast to a large cutting board and let rest for another 5-10 minutes.
For the Vegetables
- While chuck roast is resting, preheat the oven to 400º F. Line a large baking sheet with parchment paper.
- In a large bowl or directly on the baking sheet, place the cubed butternut squash with the slice fennel, apple, and shallot. Drizzle with 2-3 tbsp avocado oil, add the minced herbs, and season with salt and pepper. Toss very thoroughly to combine.
- Roast the vegetables for 25-30 minutes, or until they are golden-brown but still firm. Halfway through cooking, stir the vegetables so that all sides get golden.
To Assemble
- Remove the garlic heads from the dutch oven and squeeze out some of the garlic cloves onto the bark/crust of the chuck roast.
- On the cutting board, use a sharp knife to slice the chuck roast into 1/4-inch thick slices. Its preferable to slice against the grain of the meat. The roast is also so tender that it will fall apart quite a bit during this process, but thats ok.
- Serve the sliced/shredded chuck roast on a pile of the roasted vegetables and drizzle the slices with a little bit of the pan drippings. Sprinkle more herbs on top, if desired. Serve hot and enjoy!