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This cider braised pot roast with crispy sage potatoes is the ultimate comfort dish, perfect for cooler days when you crave something hearty and full of flavour. The tender, slow-cooked beef absorbs the sweet and tangy cider, while the crispy sage potatoes provide the perfect contrast with their golden, crunchy exterior and aromatic finish. It’s a dish that brings warmth and satisfaction to the table.

Ingredients:

• 1.5kg beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2 carrots, peeled and cut into chunks
• 500ml apple cider (not cider vinegar)
• 250ml beef stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1kg baby potatoes, halved
• 2 tablespoons butter, melted
• 10 fresh sage leaves

Method:

1. Preheat your oven to 160°C (140°C fan-forced). Season the beef chuck roast generously with salt and pepper.
2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
3. In the same pot, add the onions, garlic, and carrots. Cook for 5-7 minutes until the onions are softened and starting to caramelise.
4. Stir in the apple cider, beef stock, tomato paste, bay leaves, and thyme. Bring the mixture to a simmer.
5. Return the beef to the pot, cover with a lid, and transfer to the preheated oven. Braise for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
6. About 30 minutes before the roast is done, prepare the crispy sage potatoes. Preheat a large baking tray in the oven.
7. In a large bowl, toss the baby potatoes with melted butter and season with salt. Spread them on the preheated baking tray in a single layer.
8. Place the sage leaves among the potatoes and roast for 25-30 minutes, turning halfway through, until the potatoes are golden and crispy.
9. Once the beef is cooked, remove it from the pot and let it rest for a few minutes. Discard the bay leaves from the sauce, and if needed, simmer the sauce on the stovetop to thicken slightly.
10. Serve the cider braised pot roast sliced, with the sauce spooned over the top, alongside the crispy sage potatoes.

This cider braised pot roast with crispy sage potatoes is the kind of meal that fills your home with irresistible aromas and your plate with rich, comforting flavours. It’s a perfect dish for a cosy family dinner or any occasion when you want to treat yourself to something special.