Name: Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 pounds Black Angus Choice Chuck Roast; Kosher salt and pepper, to taste; 2 tablespoons all-purpose flour; 2 tablespoons extra virgin olive oil; 3 sweet onions, thinly sliced; 3 garlic cloves, minced; ½ cup 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 riced cauliflower; Kosher salt and pepper, to taste

Ingredients

Scale

For the Cider Braised Pot Roast:

3 pounds Black Angus Choice Chuck Roast
Kosher salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
3 sweet onions, thinly sliced
3 garlic cloves, minced
½ cup apple cider
1 butternut squash, peeled and cubed (about 2 cups)

For the Sage Brown Butter Cauliflower Rice:

4 tablespoons unsalted butter
1 handful fresh sage leaves or ¼ teaspoon dried sage
2 bags riced cauliflower
Kosher salt and pepper, to taste

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Instructions

Preheat the oven to 325°F (160°C).
Pat the chuck roast dry and season with salt and pepper. Sprinkle both sides with flour.
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the roast on both sides for about 2 minutes per side. Remove and set aside.
Reduce heat to medium-low and add the remaining olive oil, sliced onions, and garlic. Season lightly and cook for 5 minutes.
Pour in the apple cider to deglaze, scraping up browned bits. Continue cooking 15–20 minutes until the onions are caramelized and golden.
Return the seared roast to the pot, nestling it among the onions. Add the butternut squash cubes. Cover and cook in the oven for 2½–3 hours until fork-tender.
Meanwhile, prepare the cauliflower rice. Melt butter in a large skillet over medium heat and cook until lightly browned and nutty. Add sage leaves and cook for another minute.
Stir in the riced cauliflower and cook for about 3 minutes until heated through. Season with salt and pepper.
Remove the roast from the oven, shred with forks, and serve the beef, onions, and squash over the sage brown butter cauliflower rice.

Notes

Use real apple cider (not apple juice) for the best depth of flavor.
If you like a richer sauce, stir in a tablespoon of butter or cream at the end of cooking.
This dish tastes even better the next day — perfect for meal prep or entertaining.
To make gluten-free, omit the flour or use a gluten-free alternative.

Author: lily
Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American