Hard Cider Braised Pot Roast with Fresh Sage

Hard Cider Braised Pot Roast with Fresh Sage is full of classic fall flavors ~ it’s a fix it and forget it meal that everyone loves!

I’ve always been a pot roast girl. Once every couple of months I’ll get the craving and nothing else will do. For me it’s the ultimate comforting dinner, and I make it year round, but I gussied this one up for fall with two iconic fall favorites…hard cider and fresh sage. If you’re looking to change up your basic pot roast, this is a great recipe, it got rave reviews in my house. Long cooking meats like this are perfect for pairing with alcohol because the alcohol itself cooks off, leaving a rich background flavor behind. Sometimes I use wine, sometimes beer, but I really like the hint of sweetness that you get from hard cider. Lots of onion, shallot and garlic go into the pot and over the course of four hours practically melt into the gravy. This is a keeper.

No other meat can match pot roast it for fall apart tenderness. The many hours of cooking in liquid at a low temperature does it. The whole process takes several hours, but they’re easy hours, once you get the pot in the oven your work is done. And unless you’re feeding a crowd, you’ll get more than one dinner out of the deal. I love it even better the next night —  I’ll combine the leftover meat with the gravy and serve the whole thing over noodles…heaven. If you want more perfectly even slices of meat, make the roast a day ahead and slice it while still cold, and then reheat it with the sauce.

This is how the roast looks going IN to the oven. Is there any doubt how delicious it’s going to be when it comes out?


tvfgi recommends: enameled cast iron dutch oven

Talk about a workhorse ~ an enameled cast iron Dutch oven is an essential, if you could only have one pot, it would be this one. It’s heavy (cooks evenly,) enameled (food doesn’t stick,) large (it can handle your biggest roast,) and gorgeous (I leave mine out on the stove!)

4.5 from 6 votes

Hard Cider Braised Pot Roast

Hard Cider Braised Pot Roast with Fresh Sage is full of classic fall flavors ~ it's a fix it and forget it meal that everyone loves!
Course dinner
Cuisine American
Yield 6
Author Sue Moran


  • 3-4 lb boneless chuck roast
  • salt and black pepper
  • 2 Tbsp shortening or vegetable oil
  • 2 medium white onions peeled and thickly sliced
  • 2-4 large shallots peeled and cut in wedges
  • 4 large cloves garlic peeled and smashed
  • 2 cups beef stock
  • 12 oz bottle of hard cider
  • 3 sprigs of fresh sage
  • 1 Tbsp apple cider vinegar
  • Wondra flour for optional thickening


  • Set oven to 325F
  • Rub your roast with salt and fresh cracked black pepper, making sure it adheres to the meat.
  • Heat the shortening or vegetable oil in a large heavy pot until it is smoking hot. Brown the meat on ALL sides. You should hear a great sizzle when the meat hits the pan. Let each surface get nice and brown without disturbing it before you move on to the next section. Don't forget the top and bottom!
  • Remove the roast from the pan and set aside on a plate. Add the onions, shallots, and garlic to the pan and saute, stirring almost constantly, for 3 to 5 minutes, just until the onions start to soften and you have scraped up all the good brown bits from the bottom of the pan.
  • Put the meat back into the pan, nestling it among the onions.
  • Add the stock and cider, along with 2 bunches of fresh sage. (Reserve the third bunch for later) The liquid should almost come up to the top of the meat, but not quite. Add more stock or a little water if necessary.
  • Bring to a simmer, then cover and set the pot in the oven. Cook for 4 - 4 1/2 hours, turning the meat over halfway through the time.
  • Remove the meat to a platter and put the pot back on the stove. Pick out the sage stems and discard. Chop the final bunch of sage and add it to the sauce now. Add the cider vinegar, and bring it back up to a simmer. If you like your gravy on the thick side, sprinkle on a little Wondra flour until you get the consistency you like, If you don't use the flour, boil the sauce for about 15 minutes to reduce it a bit. Either way, taste it to adjust the seasonings.
  • Slice the pot roast and, using a slotted spoon, spoon the onions over the top, followed by someof the gravy. Serve with extra gravy on the side.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


  • We ate this with roasted new potatoes and Brussels sprouts that I tossed with olive oil, salt and pepper and roasted in a 450F oven until they were cooked through and crisped up on the outside, but you could also serve it with noodles or mashed potatoes. Mashed turnips or mashed rutabaga would be especially nice.


Pin this Hard Cider Braised Pot Roast your main dish, or comfort food board!

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    Leave a Reply

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  • Reply
    February 26, 2020 at 7:34 am

    4 stars
    We loved this recipe! I decided to do all the browning in my large Staub cast iron 12” and then cook it in the InstaPot. This worked really well. High Pressure cook for 45 mins, with the added heat up and cool down time. I thickened it with Wondra or any instant flour. Time for a cookbook, Sue. Thanks for all your wonderful recipes. You are one of my most favorite bloggers.

    • Reply
      February 26, 2020 at 7:49 am

      Haha, thanks Karen, this is an oldie but goodie, and I never thought to try it in my Instant Pot, that’s next 🙂

  • Reply
    October 6, 2019 at 6:41 pm

    5 stars
    Made this today and it was delicious!

  • Reply
    September 19, 2018 at 3:07 pm

    I’ve made this more times than I can count. It’s a favorite in our house!!! The recipe works perfectly every time and I add thyme to mine 🙂 today I only had chopped stew meat on hand. Think I should cook it for a shorter period of time? Thanks!

    • Reply
      September 19, 2018 at 4:16 pm

      I think chopped meat will definitely cook in a shorter time, Erin. I’m going to try it in my Instant Pot soon 🙂

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