Cider Braised Pot Roast with Crispy Sage Butter Potatoes

Ingredients

• beef chuck roast1.6 kg
• plain flour15 g
• salted butter85 g
• yellow onions — thinly sliced3 ea
• shallots — halved4 ea
• unfiltered apple juice480 ml
• dry white wine480 ml
• fresh thyme — chopped5 g
• apple butter35 g
• small potatoes450 g
• fresh sage leaves5 g
• garlic powder1 tsp

Method

1. Preheat the oven to 325°F (160°C).
2. Season the roast with salt and pepper, then rub with the flour to coat. Heat a large oven-safe Dutch oven over high heat. Add 1 tablespoon (14 g) butter and the onions and cook for 5 minutes, until softened. Add the shallots and 1/2 cup (120 ml) of the apple cider (unfiltered apple juice), season with salt and pepper, and cook another 5 minutes, until the onions are very lightly golden. Add the thyme, then nestle the roast into the onions and slather the top with the apple butter. Add the remaining 1 1/2 cups (360 ml) cider and the wine.
3. Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours, until very tender.
4. Increase the oven to 425°F (220°C). Remove the potatoes to a baking sheet and smash each one with the back of a fork or a potato masher. Arrange the remaining 5 tablespoons (70 g) butter over the potatoes, sprinkle with garlic powder and add the sage. Roast until crispy, 20-25 minutes. Spoon the butter and sage over the potatoes and season with sea salt.
5. At the same time, return the roast, uncovered, to the oven for 20-30 minutes, until deeply caramelised on top. If needed, add a little more wine to keep the onions just barely covered.
6. Serve the pot roast topped with sea salt, the pan gravy and onions, with the potatoes on the side. (Slow cooker option: layer the butter, onions, shallots, roast, apple butter, thyme, cider, wine and potatoes in the slow cooker and cook on low for 5-6 hours or high for 3-4 hours, then crisp the potatoes as above.)