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Tender Slow Cooker Apple Cider Pot Roast – Easy Fall Dinner

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This tender slow cooker apple cider pot roast is the kind of recipe that makes you look forward to fall all year. It’s proof that sometimes the best dishes come from trying something a little different—even if it means proving yourself wrong.

Ingredients

Scale
  • 3 to 4 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large yellow onion, sliced into thick rings
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 celery stalks, cut into 2-inch pieces (optional)
  • 1 1/2 cups apple cider (unfiltered preferred)
  • 1 cup low-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar (light or dark)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves (dried)
  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns (optional)

Instructions

  1. Pat the roast dry with paper towels. Season generously on all sides with salt and pepper. Let it sit at room temperature for 20 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side without moving it, including the ends, until a deep dark crust forms. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add sliced onions to the skillet and cook for 3-4 minutes, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour about 1/2 cup of the apple cider into the skillet. Stir and scrape to deglaze. Let bubble for 1 minute, then pour the entire mixture (onions, garlic, and liquid) into the slow cooker.
  5. Place the seared roast in the slow cooker on top of the onions. Arrange carrot and celery chunks around the sides. Tuck rosemary, thyme, bay leaves, and cinnamon stick into the liquid. Sprinkle whole peppercorns around if using.
  6. In a measuring cup, whisk together remaining 1 cup apple cider, beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar. Pour over the roast and veggies. Liquid should come about halfway up the sides of the roast; add more broth or water if needed.
  7. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. LOW is recommended for best tenderness.
  8. About 30 minutes before serving, carefully remove the roast and veggies from the slow cooker using tongs and a slotted spoon. Place roast on a cutting board and let rest for 5 minutes. Discard herb sprigs, bay leaves, and cinnamon stick.
  9. Shred the roast using two forks. It should pull apart easily. Return shredded meat to the slow cooker with the cooking liquid. Stir gently to coat.
  10. Taste and adjust seasoning with salt and pepper. If sauce is thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, stir into liquid, and cook on HIGH for 15 minutes until thickened.
  11. Serve immediately over mashed potatoes, egg noodles, or polenta. Ladle extra sauce on top. Garnish with fresh parsley if desired.

Notes

Don’t skip the sear—it builds deep flavor. Low and slow is key for tenderness. Let the roast rest before shredding to retain juices. Taste the sauce before serving and adjust sweetness or acidity as needed. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker pot roast, apple cider pot roast, fall dinner, comfort food, beef roast, easy dinner

Find it online: https://sunnysavory.com/tender-slow-cooker-apple-cider-pot-roast-easy-fall-dinner/