
Make no mistake about it, winter has alive and well in Wisconsin for over a month now. Alive and well in the sense that the cold air hurts my face when I’m walking to an early-morning class. And that I feel the need to consume hot coffee on an hourly basis. And the fact that my oven’s currently almost always has gotta have a pot roast in it.
APPLE CIDER-BRAISED BEEF POT ROAST:
Ingredients
- 1 2 lb beef chuck roast, fat trimmed
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup beef broth
- 1/4 cup red wine or additional beef broth
- 1 cup apple cider
- 1 sprig fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1/2 lb peeled and 1-in cut carrots
- 1/2 lb peeled and quartered russet potatoes
- 3 cloves garlic minced
- 1 large onion peeled and quartered, layers pulled apart
Instructions
Comments