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Apple Cider Braised Beef Roast
After two hours simmering in a apple cider, this beef roast is fall-apart tender and will certainly get you in the autumn mood! Juicy onions and tender apple slices round out the meal.
Prep Time: 00:00
Cook Time: 03:20
1 tablespoon butter, coconut oil, or ghee
4 pounds of beef chuck roast or brisket
1 teaspoon kosher salt
1/2 teaspoon pepper
2 sliced yellow onions
6 cloves minced garlic
3 sprigs rosemary
4 sage leaves
3 cups apple cider
3 cups diced apples-fuji or granny smith would be great
1Preheat oven to 325. Heat dutch oven to medium heat on the stove, melting 1 tablespoon of cooking fat. Season beef on all sides with salt and pepper and sear on all sides until caramelized (about 5 minutes a side). Remove to a plate.
2Add onions and garlic to the dutch oven. If the pan is looking pretty browned already, add a pinch more cooking fat before adding onions and garlic. Sauté until softened (about 5 minutes). Then, deglaze the pan with the apple cider, scraping the beautiful browned bits from the bottom of the pan with a wooden spoon.
3Add beef back into dutch oven, along with the herbs. Bring to a simmer, cover, and slide into the oven.
4Roast covered for 2.5-3 hours. In the last thirty minutes, throw in the apples.
5Remove from oven and allow to cool. If possible, go ahead and strain the fat from the top of the liquid. If it hasn't really started to separate yet, you could always wait until it's completely cooled and pick off the solidified fat.
6At this point, you could easily boil down the cooking liquid to make a reduction or gravy. To thicken to a gravy-like sauce, add a slurry (equal parts arrowroot and cold water mixed together in a small bowl..about 1 tablespoon of each) and whisk in. You could also be lazy and stop at step 5.
7Serve immediately with apple slaw and sweet potato fries.
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