Ingredients
- Beef Chuck Roast: 3 pounds
- Unsweetened Apple Cider: 3 cups
- Yellow onion (large, quartered): 1
- Carrots (thickly sliced): 1 cup
- Garlic cloves (minced): 4
- Dried thyme: 1 teaspoon
- Kosher Salt and Black Pepper: 1.5 teaspoons each, plus extra for seasoning
- Olive oil: 2 tablespoons
Instructions
- Step 1: Pat the beef roast dry and generously season all sides with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat, then sear the roast for 3-4 minutes per side until a deep brown crust forms. Remove the roast and set aside.
- Step 2: Reduce the heat to medium and add the quartered onion and minced garlic to the pot, scraping up any browned bits from the bottom. Sauté for 3-5 minutes until the onion begins to soften.
- Step 3: Pour in the 3 cups of apple cider and bring to a simmer, allowing the liquid to reduce slightly (about 2 minutes). Stir in the dried thyme, 1.5 teaspoons of salt, and 1.5 teaspoons of pepper.
- Step 4: Return the seared beef roast to the pot and tuck the sliced carrots around the sides. Ensure the liquid covers at least two-thirds of the roast; add a little water if needed.
- Step 5: Cover the Dutch oven tightly and transfer to an oven preheated to 325°F (160°C). Cook for 3.5 to 4 hours, or until the roast is fork-tender. Let the roast rest for 15 minutes before shredding or slicing and serving with the cooking liquid (jus).
Notes
- For best flavor and moisture retention, cool any leftovers completely and store the shredded beef immersed in the cooking jus in an airtight container for up to 4 days in the refrigerator.
- Reheat gently in a covered pot on the stovetop over low heat, or use a covered oven-safe dish at 300°F, adding a splash of extra cider or water if the jus seems too thick.
- Serve this tender roast over creamy mashed potatoes or polenta to soak up the flavorful apple cider jus, perhaps with a side of simple green beans for color and crunch.
- The initial sear in Step 1 is essential; ensure the Dutch oven is hot and the meat is patted very dry, as this deep brown crust creates the necessary savory foundation that prevents the long cooking time from washing out the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American