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Cider-Braised Beef with Apples & Onions

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This dish is the epitome of “Autumn in a Dutch oven.” While many pot roasts rely on heavy red wine or beef stock, Cider-Braising uses the natural acidity of apple cider to break down the connective tissue of the beef, resulting in a sauce that is both savory and brightly sweet.

The goal is a fork-tender roast where the onions have melted into a jam and the apples have softened into “flavor bombs.”

Cider-Braised Pot Roast

1. The Ingredients

  • 3 to 4 lbs Beef Chuck Roast (well-marbled)

  • 2 cups Apple Cider (the cloudy, fresh kind—not apple juice)

  • 1 cup Beef Stock

  • 2 tablespoons Apple Cider Vinegar (for balance)

  • 2 large Yellow Onions (thickly sliced)

  • 3 large Firm Apples (Honeycrisp, Fuji, or Granny Smith—sliced thick)

  • 4 cloves Garlic (smashed)

  • 3 sprigs Fresh Thyme (or 1 tsp dried)

  • 2 Bay Leaves

  • 2 tablespoons Flour (for dredging)

  • Salt & Pepper

2. Step-by-Step Instructions

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