Description

This Cider-Braised Pot Roast with Caramelized Onions & Cauliflower Rice is a hearty and flavorful dish featuring tender beef chuck roast slowly braised in apple cider and balsamic vinegar, complemented by sweet caramelized onions and a healthy, low-carb cauliflower rice side. Perfect for a comforting meal that balances rich meat with light, fresh vegetables.

Ingredients

Scale

For the Pot Roast:

3 to 4 pounds beef chuck roast
2 cups apple cider
2 large onions, thinly sliced
4 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons balsamic vinegar

For the Cauliflower Rice:

1 head cauliflower, riced
2 tablespoons butter
Salt and pepper to taste

For Garnish:

Fresh parsley (optional)

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Instructions

Season the Roast: Pat the beef chuck roast dry and season it evenly with salt and black pepper to enhance its flavor.
Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides, about 4-5 minutes per side, until it develops a rich brown crust. Remove the roast and set it aside.
Caramelize the Onions: In the same pot, add the thinly sliced onions. Cook over medium heat, stirring occasionally, until the onions become golden brown and caramelized, approximately 15-20 minutes. Add minced garlic and cook for an additional 2 minutes to release its aroma.
Deglaze the Pot: Pour in the apple cider while scraping the bottom of the pot with a wooden spoon to loosen and incorporate the flavorful browned bits into the liquid.
Add the Roast and Seasonings: Return the seared beef to the pot. Add fresh thyme leaves and balsamic vinegar. Make sure the roast is mostly submerged in the cider mixture.
Braise the Roast: Cover the Dutch oven and reduce the heat to low. Let the roast simmer gently for 3 to 4 hours, or until the meat is tender and can easily be shredded with a fork.
Prepare Cauliflower Rice: While the roast braises, rice the cauliflower using a food processor or box grater. Heat butter in a skillet over medium heat, add the riced cauliflower, and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.
Rest and Slice the Roast: When the pot roast is done, remove it from the pot and allow it to rest for a few minutes to retain its juices. Slice or shred the meat as desired.
Plate the Dish: Spoon the cauliflower rice onto plates. Top with slices of the pot roast and generously spoon the caramelized onion and cider sauce from the pot over the top.
Garnish: Optionally, garnish with fresh parsley for a vibrant touch and a hint of freshness.

Notes

Use a heavy-bottomed Dutch oven for even heat distribution during braising.
You can substitute apple cider with dry white wine if preferred.
For extra richness, add a splash of beef broth or stock into the braising liquid.
Leftover pot roast can be refrigerated for up to 3 days or frozen for up to 3 months.
Make sure to let the meat rest after braising to keep it juicy.