Tender Sunday Roast (Print)

Juicy beef cooked in cider with wine. Served with golden smashed potatoes and sage garlic butter for extra flavor.

# Ingredients:

01 - 3 to 4 pounds of beef chuck.
02 - Black pepper and kosher salt to season.
03 - 2 spoonfuls of flour.
04 - 6 spoonfuls of salted butter.
05 - Slice 3 yellow onions thinly.
06 - 4 halved shallots.
07 - 2 cups of apple cider.
08 - 2 cups of chicken stock or dry white wine.
09 - 2 spoonfuls of freshly chopped thyme leaves.
10 - 2 spoonfuls of apple butter.
11 - Around 1 pound of smaller potatoes.
12 - Quarter cup of fresh sage.
13 - A teaspoon of garlic powder.
14 - Flaky sea salt for sprinkling.

# Steps:

01 - Set the oven to 325°F. Sprinkle salt and pepper on the roast, then coat it lightly with flour.
02 - Melt butter in a Dutch oven over heat. Toss in onions and let them cook for 5 minutes. Add the halved shallots and cider, then cook for another 5 minutes until they get a bit of color.
03 - Mix in the thyme, add the roast into the onion mixture, and spread apple butter on top. Add the rest of the cider and wine. Place potatoes around the roast.
04 - With the lid on, cook in the oven for 2.5 to 3 hours until tender.
05 - Turn the oven to 425°F. Move potatoes to a baking sheet, gently smash them, drizzle with butter, garlic powder, and sage. Roast for 20 to 25 minutes until edges crisp up.
06 - Put the roast back uncovered into the oven for 20 to 30 minutes to caramelize. If needed, add a splash of liquid to the onions so they don’t dry out.

# Notes:

01 - Swap the wine with more stock, if you want.
02 - Make sure the onions have enough liquid to stay moist.
03 - Flattening the potatoes makes the edges extra crunchy.