Hard Cider Pot Roast...Hard Cider Pot Roast with Mushrooms, Carrots, and Onions

Need a gluten free, dairy free, paleolithic, and primal main course? Hard Cider Pot Roast with Mushrooms, Carrots, and Onions could be an outstanding recipe to try. This recipe serves 8. One portion of this dish contains approximately 36g of protein, 34g of fat, and a total of 498 calories. For $2.41 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from A Farm Girls Dabbles requires bay leaf, beef chuck roast, beef broth, and button mushrooms. 659 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. If you like this recipe, you might also like recipes such as Roasted Butterflied Chicken w. Onions & Carrots, Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots, and Homemade Hard Taco Night with Carnitas and Pinto Beans.

Ingredients

Cooking Instructions

1. 01

   An hour before starting to cook, remove the roast from the refrigerator. Rinse it and pat it dry with paper towels.

2. 02

   Place on a plate and sprinkle fairly generously all over with kosher salt and pepper.

3. 03

   Let stand at room temperature.Preheat oven to 350°. Coat the bottom of a 5 to 7-quart French oven with a thin film of olive oil and set the pot over medium-high heat. When the oil is shimmering, put meat in the pot and let it cook, without moving it, until it is deeply browned on the bottom and lifts easily from the pot when turned. This should take about 8 minutes or so. Continue to brown all sides of the meat, turning as needed.

4. 04

   Transfer meat to a plate and set aside.

5. 05

   Add mushrooms, onions, and carrots to the pot and cook, stirring, until softened. This should take about 5 minutes. Stir in thyme and cloves. Then pour in hard cider and beef broth. Stir to release browned bits on the pan bottom.

6. 06

   Add bay leaf.

7. 07

   Let mixture come to a boil, then return meat and any accumulated juices to pot. Cover pot and transfer to the oven. Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, about 2-1/2 to 3 hours.There are a couple of different ways you can finish up this beautiful pot roast:For an easy weeknight meal, I will simply break apart the meat with a wooden spoon while it sits in the juices in the pot. The meat should be extremely tender, and not even need to be cut with a knife This is personally my favorite way to eat the roast, all loose and juicy and tender.To achieve a more sliced look, I remove the meat from the pot after it has been in the oven for about 2 hours. Then I slice it against the grain and return it to the pot with slices intact as much as possible, along with any accumulated juices, nestling it back into the veggies and juices. Return the pot to the oven and cook for another 30 to 60 minutes.My family prefers this served over/alongside creamy mashed potatoes, but herbed wide noodles are good, too.