Apple Cider Pot Roast

1. 1

   Combine the salt, pepper, and cayenne in a small bowl. Season all sides of the beef with the spice mixture.

2. 2

   Add oil to a large heavy-bottomed skillet and set over high heat. When the oil begins to shimmer, add the beef and brown it very thoroughly on both sides. Once browned, turn off the heat, transfer to a plate, and reserve. If using a Dutch oven instead of a slow cooker, you can do the browning directly in the Dutch oven.

3. 3

   Add butter to the pan and turn the heat back to medium. Add the onions and a big pinch of salt, and cook, stirring, for a few minutes until the onions become translucent. Add the garlic and cook about 30 seconds more, then stir in the flour. Cook, stirring, until the flour starts to stick to the bottom of the pan, 1 to 2 minutes.

4. 4

   Add the vinegar and apple cider, and whisk to combine, scraping the bottom of the pan to deglaze. Increase the heat to high and bring the liquids to a boil. Add any juices from the plate of beef back in; whisk in the Worcestershire sauce, Dijon, and poultry seasoning. Boil on high heat until the liquids have reduced by about half and the mixture has thickened slightly. Chef's Note For a thicker sauce, the flour amount can be doubled or even tripled if desired.

5. 5

   Once reduced, add the chicken broth, and boil again over high heat, reducing by about half again. Turn off the heat and set aside.

6. 6

   Place the beef in a slow cooker, and add the celery and carrots on top. Pour in the cooking liquids from the pan. Lock on the lid and cook on Low until the meat is fork tender but not yet falling apart, about 8 hours.

7. 7

   Transfer the meat and vegetables to a platter. Taste the sauce and adjust the seasoning as needed; strain the sauce through a sieve if desired. Ladle some sauce over the pot roast and vegetables, and serve the remaining sauce alongside.

8. 8

   Optional: After removing the meat and vegetables, the sauce can be thickened further. Whisk the cornstarch and water together in a small bowl to make a slurry. Turn the heat up to high, bring the sauce to a simmer, and whisk in the cornstarch slurry. Simmer until thickened, strain if desired, and serve.

• Calories 633.24 kcal ▲ High 32%
• Protein 68.25 g ↗ Good Source 137%
• Carbohydrate 31.39 g 11%
• Total Fat 25.86 g ▲ High 33%
• Saturated Fat 8.66 g ▲ High 43%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 221.54 mg ▲ High 74%
• Sodium 680.96 mg ▲ High 30%
• Dietary Fiber 2.8 g — Moderate 10%
• Total Sugars 20.39 g --
• Added Sugars 0.67 g ⌄ Low Source 1%
• Calcium 114.44 mg ⌄ Low Source 9%
• Iron 8.66 mg ↗ Good Source 48%
• Potassium 464.42 mg ⌄ Low Source 10%
• Vitamin A 18.0 mcg ⌄ Low Source 2%
• Vitamin C 3.07 mg ⌄ Low Source 3%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷