This recipe for Slow Cooker Apple Cider Pot Roast is the thing you want to come home to on a chilly day! Perfect with a little spiced pumpkin on the side.
It always seems to sneak up on me, this whole days getting shorter and colder thing, but as soon as it dawns on me that no, it is not okay to leave the house without socks, I start being extra grateful for warm and comforting recipes that cook up in the slow cooker. Take this slow cooker apple cider pot roast, for example.
You drop it in the slow cooker in the morning, go battle the elements, come home that dinner having forgotten about the whole slow cooker thing, and as you walk in the door you slowly realize that yes, dinner is deliciously ready. And it is piping hot all kinds of good comfort food. It makes the no-more-socks thing not as hard to take.You’d think that having spent my entire life in the Northeast and a lot of it romping in the snow in Vermont that I would have gotten used to the whole concept of summer not lasting forever.
That urchin on the left is my brother, who has stayed up here in the Northeast with me. Maybe because he had a hat from the early days – the cold didn’t seem to bother him. And the cutie in the middle is my cousin Tom, who left for Clemson, South Carolina a while ago and stayed down there in the gorgeous Carolina weather. Although he does love Vermont with a serious love and comes back Vermont regularly…maybe because he had a hood AND a hat. Side note: WHERE ARE OUR MITTENS?
This delectably tender pot roast cooks up in a bath of apple cider, beef broth and a serious amount of balsamic vinegar, all of which give it a perfect combo of apple sweetness and vinegar tang. I like to scoop it out of the slow cooker and carve it into slices, and then dunk the slices back into the juices in the slow cooker right before I put them on the plate, just to get even more of that great taste onto the plate.
And speaking of the plate, last time I made this I served it up with pumpkin that I mixed up with butter and cinnamon. Yes, the kind in the can…but if you want to make your own pumpkin, click here for a recipe from my friend Ree. She has way more energy than I do, so I go for the canned kind, and it is still all kinds of wonderful with this beef.
So find your mittens and dust off that slow cooker that I know you have...it’s pot roast season!Print
- One 4 pound (about) chuck roast
- 1 cup beef stock
- 1 cup apple cider
- 1/4 cup balsamic vinegar, plus extra for drizzling
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- Place roast in a slow cooker.
- Combine all remaining ingredients in a bowl or large measuring cup and stir. Pour over the roast.
- Cook on Low setting for 8 hours.
- Use a spatula to remove the roast and slice. I like to dunk the slices back in the cooking liquid in the slow cooker right before putting on plates.
- Drizzle a teeny bit of balsamic vinegar on top of the slices and serve.