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Cider Braised Pot Roast with Caramelized Onions and Sage Brown Butter Cauliflower Rice Recipe

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4.2 from 30 reviews

This hearty Cider Braised Pot Roast with Caramelized Onions and Sage Brown Butter Cauliflower Rice offers a rich and comforting meal that combines tender Black Angus chuck roast slowly braised in apple cider with sweet caramelized onions, paired perfectly with a flavorful low-carb cauliflower rice infused with sage brown butter. Ideal for a cozy dinner, this recipe balances savory and sweet notes with fresh herbs and seasonal ingredients.

Ingredients

Cider Braised Pot Roast

  • 3 pound Black Angus Choice Chuck Roast
  • Kosher salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil
  • 3 sweet onions, thinly sliced
  • 3 garlic cloves, minced
  • ½ cup Nature’s Nectar Apple Cider
  • 1 butternut squash, peeled and cubed (about 2 cups)

Sage Brown Butter Cauliflower Rice

  • 4 tablespoons unsalted butter
  • 1 handful fresh sage leaves or ¼ teaspoon dried sage
  • 2 bags Seasoned Choice Riced Cauliflower
  • Kosher salt and pepper, to taste

Instructions

  1. Prepare the Roast: Season the chuck roast generously with kosher salt and pepper, then lightly coat it with all-purpose flour to help create a nice crust during searing.
  2. Sear the Roast: Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the roast and sear it on all sides for about 4-5 minutes per side until golden brown, then remove and set aside.
  3. Caramelize the Onions and Garlic: In the same pot, add the thinly sliced sweet onions and minced garlic. Cook over medium heat, stirring occasionally, until the onions become soft and caramelized, about 15-20 minutes.
  4. Deglaze with Apple Cider: Pour in the apple cider, scraping the bottom of the pot to dissolve any browned bits, which adds flavor to the braising liquid.
  5. Add Butternut Squash and Roast: Add the peeled and cubed butternut squash to the pot, then place the seared chuck roast back on top. Cover the pot with a lid and reduce heat to low. Braise the roast for about 3 hours or until it is fork-tender.
  6. Prepare Sage Brown Butter: While the roast is braising, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves (or dried sage), cooking until the butter turns golden brown and fragrant, about 3-4 minutes. Remove from heat.
  7. Cook Cauliflower Rice: In a separate pan, warm the seasoned riced cauliflower over medium heat according to package instructions, typically about 5-7 minutes. Stir in the sage brown butter, then season with kosher salt and pepper to taste.
  8. Serve: Once the roast is tender and the squash is cooked through, remove the pot from heat. Slice or shred the pot roast, then plate it with caramelized onions, squash, and a generous serving of the sage brown butter cauliflower rice.

Notes

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution when braising.
  • Allow the roast to rest for 10 minutes after cooking to retain juices before slicing.
  • Sage brown butter adds a deep, nutty flavor complementing the mild cauliflower rice perfectly.
  • Apple cider can be substituted with dry white wine or beef broth if unavailable.
  • Ensure cauliflower rice is well drained to avoid sogginess.

Find it online: https://justsosavory.com/cider-braised-pot-roast-with-caramelized-onions-and-sage-brown-butter-cauliflower-rice-recipe/