Cider braised pot roast - a subtly different take on a comfort food classic
Mary Bilyeu | Contributor
You can serve this "as is" on the first night, and then shred some of the leftover meat for a different meal the next evening — tacos or enchiladas, maybe some Cuban Ropa Vieja ("old rags") served with rice. Or stir some chopped beef into tomato sauce and pour everything over pasta... there are many options.
I got the idea for this from chef Jeffrey Nathan; I remember hearing him talk about it once, years ago, and thinking what a lovely dish it would make for fall. The sweetness of the cider offers a subtle flavoring, and a nice change from onion- or beef-based broths.
Cider-Braised Pot Roast
1 tablespoon extra-virgin olive oil
1/3 cup chopped red onion
1/3 cup chopped celery
2 large garlic cloves, minced
1 3-pound top sirloin roast
1 tablespoon kosher salt
generous sprinkling of red pepper flakes
generous sprinkling of freshly ground black pepper
2 cups baby carrots
3 medium Yukon Gold potatoes, cut into 1 and 1/2-inch chunks
1-1/2 cups apple cider
splash of Tabasco sauce
In a small saucepan, heat the oil over medium heat; add onion, celery, and garlic, and cook for 2 minutes until vegetables are softening.
Place the roast into a crockpot, and sprinkle with salt, red pepper flakes, and pepper. Top with sauteed vegetables, carrots, and potatoes. Combine cider and Tabasco sauce; pour over everything.
Cook on "high" for 1 hour; then turn heat to low and cook 6-8 hours.
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