How To Make Cider Braised Pot Roast

Try our Cider-Braised Pot Roast with Caramelized Onions and Cauliflower Rice for a delicious treat. As a delicious pot roast is slow-cooked to perfection in a rich cider-infused broth, this recipe raises the bar for comfort food. The sweet and salty enticement of caramelized onions goes well with the pot roast’s melt-in-your-mouth softness. Enjoy a bed of cauliflower rice, a low-carb substitute that soaks up the rich essence of the braising broth, to round off the gourmet experience. Come and enjoy this hearty but creative dish with us. Each component works in perfect harmony to create a delectable symphony.

Cider Braised Pot Roast

This melt-in-your-mouth pot roast is one of my all-time favorite dishes, and I’m sharing it with you today.


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Cider Braised Pot Roast

The roast is cooked with flavorful butternut squash cubes after beginning with caramelized onions made with apple cider. After that, you plate it over sage brown butter cauliflower rice.

Oh, my God.

It is both heaven and the finest comfort meal there is.

Cider Braised Pot Roast

I’m working with ALDI today to offer you some of the best fall tastes! It goes without saying that we are now in my favorite season and that I am a huge fan of the ideal evening supper. Every thing you require to prepare supper during these hectic weeks is available at ALDI! Their seasonal fruit variety always astounds me, and I obviously like all of their fall goodies.

Cider Braised Pot Roast

We’re using the Black Angus Choice Chuck Roast from ALDI to prepare this roast. Onions were cut and caramelized in Nature’s Nectar Apple Cider before the roast was added. For a few hours, it bakes in the oven until it’s very tender—literally falling apart.

Cider Braised Pot Roast

This cauliflower rice that we prepare to accompany the roast is something I ADORE. Sage, either fresh or dried, and some browning butter serve as the base. The Season’s Choice Riced Cauliflower is then combined to provide the ideal foundation for the pot roast.

Cider Braised Pot Roast

It pairs well with the rich steak on top since it is both flavorful and light at the same time.

Cider Braised Pot Roast

One of my favorite dinners that my mom cooks is pot roast, which she makes to absolute perfection. She makes hers on the stovetop in a Dutch oven, but I like to cook mine in the oven since it requires less supervision. Even if the pot roast needs to simmer for a few hours, it’s relaxing time! While it’s in the oven, you may clean the house or perhaps read a book.

But the final effect is always the same: a pot roast that is so soft that it crumbles. It is fantastic beyond words!

Cider Braised Pot Roast

You must give it a try! Make it happen by heading to ALDI to get the supplies. Like a warm embrace on a platter, this supper.

Cider Braised Pot Roast

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  • 3 pound Black Angus Choice Chuck Roast
  • kosher salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil
  • 3 sweet onions, thinly sliced
  • garlic clovesminced
  • ½ cup Nature’s Nectar Apple Cider
  • 1 butternut squash, peeled and cubed (about 2 cups)


  • 4 tablespoons unsalted butter
  • 1 handful fresh sage leaves or ¼ teaspoon dried sage
  • 2 bags Seasoned Choice Riced Cauliflower
  • kosher salt and pepper


  • Preheat the oven to 325 degrees F.
  • Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
  • Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
  • Place the beef in the skillet and sear it on both sides, about 2 minutes per side. Remove the beef and place it on a plate.
  • Reduce the temperature under the pot to low and add in the remaining tablespoon of olive oil, and the onions and garlic with another pinch of salt and pepper. Cook for 5 minutes. Stir in the apple cider and cook, stirring often, for another 15 to 20 minutes, until the onions are caramelized.
  • Place the roast back in the pot, on top of the onions. Add the squash cubes in the pot too. Cover and cook for 2.5 to 3 hours.
  • After 3 hours, remove the pot from the oven and shred the beef with a fork. Serve the beef with the caramelized onions and butternut squash over the cauliflower rice.


  • Heat a large skillet over medium heat and add the butter. Cook until the butter begins to bubble, about 1 to 2 minutes, then throw in the sage leaves. Cook for another minute or 2 until the butter begins to brown. Alternately, if you do not have fresh sage, you can stir ¼ teaspoon ground sage into the brown butter.
  • Add the riced cauliflower and stir. Cook, stirring often, for about 3 minutes until the cauliflower is warmed through. You don’t want to cook much longer, or it will become mushy. Stir in a big pinch of salt and pepper and serve.
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