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Apple Cider Pot Roast with gravy is the perfect cozy dinner. Chuck roast slow-braised in a flavorful mix of apple cider, broth, warm spices, and fresh herbs, this roast turns melt-in-your-mouth tender. Topped with a rich, thick gravy that brings it all together. It’s a savory-sweet twist on the classic pot roast that’s perfect for fall, holiday meals, Sunday dinner, or any day you want something hearty and comforting.
Apple Cider Braised Pot Roast
Sometimes you just want something a little different, special. That’s what this pot roast recipe is to me. Warm, savory-sweet, and so delicious!
Apple cider adds just the right touch of sweetness, balanced with savory aromatics, herbs, and a hint of cinnamon and clove. It all comes together into the most delicious, cozy pot roast.
Why You’ll Love This Apple Cider Pot Roast
• Incredible Flavor – A mild sweetness from the apple cider blends with the rich flavor of garlic, herbs, and subtle warm spices.
• Fork-Tender Beef – Chuck roast becomes ultra-tender after a long, slow braise in the Dutch oven.
• One-Pot Meal – Add baby carrots and potatoes for a complete meal cooked all in the same pot.
• Perfect for Holidays or Weekends – It’s a crowd-pleaser that feels a little extra special. Brings the family to the table!
• Wholesome Ingredients – It’s a true home-cooked meal of meat and potatoes (or carrots, etc.)!
The apple cider gives the gravy a hint of sweetness, and the herbs and spices make the gravy rich and full of flavor, you’ll want to pour it over everything!
While this pot roast is cooking away your house will smell amazing! Whether you’re making it for a Sunday dinner or a special occasion, it’s sure to impress.
Ingredients for a Flavorful Pot Roast
Here’s what you’ll need to make this deeply flavorful pot roast:
- Chuck Roast – 3 to 5 pounds, well-marbled for best texture.
- Apple Cider – Not apple cider vinegar! Use fresh, unfiltered cider for natural sweetness. Use Apple juice if you can’t get cider.
- Onions & Garlic – Build the base of flavor.
- Fresh Herbs – Thyme, rosemary, and sage add earthiness and fragrance. Use dried if needed.
- Warm Spices – A few whole cloves and a cinnamon stick give a cozy depth. A pinch or two of cinnamon powder if you don’t have a stick.
- Chicken Broth – Balances the apple cider for a savory braising liquid.
- Tomato Paste – Adds richness and umami.
- Apples – A chopped apple enhances the cider notes and breaks down into the sauce.
- Vegetables (optional) – Baby potatoes and carrots braise beautifully alongside the roast.
How to Make Apple Cider Pot Roast
Brown the Roast
• Season the beef and sear it in a Dutch oven until nicely browned on both sides. This adds tons of flavor to the final dish.
Sauté Aromatics
• Remove browned roast to a plate and set aside.
• Cook onions in butter until soft,
• Add garlic, thyme, sage, rosemary, bay leaf, and cinnamon stick. Stir well and sauté about 1 minute.
• Stir in tomato paste.
• Pour in the apple cider and chicken broth.
• Add a chopped apple.
• Nestle the roast into the pot.
• Add carrots and potatoes if using.
Slow Braise
• Cover and cook at 300°F for 3–4 hours, or until the roast is fork-tender.
• After removing the roast and vegetables to a plate, skim the fat off the top.
• Remove the herb stems, bay leaf, and cinnamon stick and discard.
Make the Gravy
• Mix together the remaining 2 Tablespoons of butter and the Flour into a smooth paste.
• Heat up the gravy for thickening.
• Pour in the remaining ¼ cup apple cider and bring the sauce to a simmer.
• Whisk in the butter-flour mixture using the fork, until dissolved.
• Once the gravy has thickened, turn off the heat.
• Stir in the brown sugar and a little salt to taste.
• Ladle some gravy over the pot roast and vegetables.
• Shred or chunk the roast, and serve with the vegetables and the yummy apple cider gravy.
What to Serve With Pot Roast
Easy Sautéed Green Beans
Instant Pot Broccoli
Slow Cooker Maple Brown Sugar Carrots
Watermelon Feta Salad
Creamy Fruit Salad
Apple Cider Pot Roast is one of those nostalgic recipes that feels like home. It’s a flavorful, slow-cooked dinner that brings everyone to the table.
Whether you’re hosting a festive fall dinner or you want a hearty and delicious dinner, this Dutch oven pot roast will definitely deliver!
Apple Cider Pot Roast
Equipment
- Dutch Oven
- small Bowl + Fork
- Tongs
- Serving Platter
Ingredients
For the Pot Roast
- 3-5 pound Chuck Roast
- 1 ½ teaspoons Kosher Salt. divided
- ½ teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 1 stick Butter, divided
- 2 jumbo Sweet Onions, chopped
- 4 cloves Garlic, minced
- 4 large sprigs Thyme (or 1 teaspoon dried)
- 1 ½ teaspoons Dried Sage
- 3 sprigs Fresh Rosemary (or 2 teaspoons dried & crushed)
- 1 large Bay Leaf
- 1 6-inch Cinnamon Stick (or a couple small pinches cinnamon powder)
- 5 Whole Cloves
- 2 Tablespoons Tomato Paste
- 1 cup Chicken Broth
- 1 ½ cups Apple Cider, divided
- 1 Apple
- 1 pound Baby Potatoes, optional
- 1 pound Baby Carrots, optional
To Finish
- 2 Tablespoons Flour
- 2 Tablespoons of the divided Butter
- ¼ cup of the divided Apple Cider
- ½ teaspoon Kosher Salt, or to taste
- 2 Tablespoons Brown Sugar, or to taste
Instructions
Brown the Roast
- Salt and Pepper both sides of the roast. Heat a Dutch oven over medium-high heat, then add the olive oil and the roast. Brown the meat for about 5 minutes per side, or until it gets some good color. Then transfer the roast to a plate and set aside.
Cook the Aromatics
- Add 6 Tablespoons of the butter to the pot and add the chopped onion. Sauté the onion, stirring occasionally, until it starts to soften.
- Lower the heat to medium and add the garlic, thyme, sage, rosemary, bay leaf, and cinnamon stick. Stir well and sauté about 1 minute.
Build the Sauce (soon to become a luscious gravy!)
- Add in the tomato paste and cook it, stirring frequently, about 2 minutes.
- Pour in 1 ¼ cups of the apple cider and all of the chicken broth.
- Add the chopped apple. Stir.
- Return the browned roast to the pot and nestle it down in the sauce.
- Add any veggies you are using and fit them in around the roast the best you can.
Cook the Pot Roast Low and Slow
- Cover and cook at 300°F for about 3-4 hours, depending on how large your roast is. I do a 4.5 pound roast about 4 hours. You want it to be fork tender.
- Remove the pot roast and the potatoes, carrots (if used), to a serving platter. set aside while you make the gravy.
- Spoon off of the top some of the excess fat that is on the sauce.
- Remove the herb stems, bay leaf, and cinnamon stick and discard.
Make the Gravy
- Mix together the remaining 2 Tablespoons of butter and the Flour. You might need to microwave the butter a few seconds to soften it. Then stir well with a fork until smooth.
- Put the pot on the stove over medium-low heat. Pour in the remaining ¼ cup apple cider and bring the sauce to a simmer.
- Whisk in the butter-flour mixture using the fork, until dissolved.
- Once the gravy has thickened, turn off the heat and stir in the brown sugar and the salt to taste. Start with half the amount and see if that is good. Add as much or as little as you prefer.
Serve
- You can shred the meat or break it apart in chunks to serve. Serve the roast and vegetables with the gravy on the side or pour some over the top and have the extra at the table.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the best pot roast I ever had. I never thought to use apple, and it was great!