Name: Caramelized Onions and Cauliflower Rice Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3 pound Black Angus Choice Chuck Roast; kosher salt and pepper; 2 tablespoons all-purpose flour; 2 tablespoons Specially Selected Extra Virgin Olive Oil; 3 sweet onions, thinly sliced; 3 garlic cloves, minced; ½ cup Nature’s Nectar Apple Cider; 1 butternut squash, peeled and cubed (about 2 cups); 4 tablespoons unsalted butter; 1 handful fresh sage leaves or ¼ teaspoon dried sage; 2 bags Seasoned Choice Riced Cauliflower; kosher salt and pepper

Jump to Recipe

If you’re in search of a cozy, one-pot dinner that will have your whole kitchen smelling incredible, you’ve got to try this Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice. Imagine a fork-tender beef roast nestled into a bed of sweet, deeply golden onions, hints of apple cider swirling through each bite, and all served over lush, buttery cauliflower rice. It’s comfort food with a nutritious twist, and every element comes together in perfect harmony—making each bite downright irresistible.

Ingredients You’ll Need

Caramelized Onions and Cauliflower Rice Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Caramelized Onions and Cauliflower Rice feast does its part—adding either robust flavor, lush richness, or a delicate aroma. Simple as they may be, they work magic together for a dish you’ll crave all winter long!

Chuck Roast: Look for Black Angus Choice for maximum tenderness and flavor, perfect for a slow braise.
Kosher Salt and Pepper: Essential for drawing out the beef’s natural flavors and balancing the sweetness of the onions and cider.
All-Purpose Flour: Helps create a gorgeous crust on the meat and thickens the braising liquid just a tad.
Extra Virgin Olive Oil: Adds richness and helps the roast and aromatics brown beautifully.
Sweet Onions: These are the soul of our caramelized onions and cauliflower rice combo, bringing sweetness and depth.
Garlic: Lends a lovely savoriness that boosts the whole dish.
Apple Cider: Infuses a subtle fruitiness and helps deglaze and caramelize the onions.
Butternut Squash: Cubed for little pops of sweetness and bright color amongst the savory flavors.
Unsalted Butter: Forms the nutty, aromatic base for the sage brown butter cauliflower rice.
Fresh Sage or Ground Sage: Delivers an earthy, herbal lift both in the pot roast and the cauliflower rice.
Riced Cauliflower: The canvas that carries all our beautiful flavors, soaking up the savory juices.

How to Make Caramelized Onions and Cauliflower Rice

Step 1: Sear the Chuck Roast

Start by preheating your oven to 325 degrees F. Pat the chuck roast dry and season it liberally with kosher salt and pepper. Sprinkle flour over both sides, pressing gently to help it stick. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high, then brown the roast for 2 minutes per side. This forms a crust that locks in all those juicy flavors. Once both sides are seared to a deep, golden shade, remove the roast to a plate and set aside.

Step 2: Caramelize the Onions and Garlic

Lower the heat to medium-low and add another tablespoon of olive oil to the pot. Toss in the thinly sliced sweet onions and minced garlic, plus a pinch of salt and pepper. Cook for 5 minutes until fragrant. Pour in the apple cider, and let the onions gently cook, stirring often, for another 15 to 20 minutes. As they slowly caramelize, they’ll turn silky and deeply golden, forming the base for your luxurious Caramelized Onions and Cauliflower Rice.

Step 3: Braise the Roast with Veggies

Return the seared chuck roast to the pot, nestling it right into that glorious tangle of onions. Scatter in the cubes of butternut squash. Cover tightly and pop the whole pot in the oven. Let it braise for 2 and a half to 3 hours—no peeking! When you return, the meat will be falling-apart tender, the onions luscious, and the butternut squash meltingly soft.

Step 4: Prepare Sage Brown Butter Cauliflower Rice

While the pot roast finishes in the oven, it’s time to give your riced cauliflower the VIP treatment. In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Once it starts to bubble, toss in a handful of fresh sage leaves (or swirl in ground sage if using). Let the butter turn fragrant and nutty, then add the riced cauliflower. Stir often, just until it’s heated through but not mushy—about 3 minutes. Finish with a generous pinch of salt and pepper.

Step 5: Serve & Enjoy

When the roast is done, use two forks to gently shred the meat in the pot so it mingles with the caramelized onions and sweet butternut squash. Spoon everything over a bed of sage brown butter cauliflower rice. The balance of textures and flavors will make you swoon, and the entire meal comes together as a stunning Caramelized Onions and Cauliflower Rice centerpiece.

How to Serve Caramelized Onions and Cauliflower Rice

Garnishes

A sprinkle of chopped fresh parsley or extra crispy sage leaves gives everything a fresh, lively pop. For special occasions, a drizzle of the pot roast’s cider-sage jus over each plate ties all the elements of the Caramelized Onions and Cauliflower Rice together in the most delicious way.

Side Dishes

This dish truly shines on its own, but a light green salad with vinaigrette or some steamed green beans are lovely alongside. A loaf of crusty bread is perfect for sopping up every last drop of those sweet-and-savory juices from your Caramelized Onions and Cauliflower Rice main.

Creative Ways to Present

Try piling the pot roast mixture atop the cauliflower rice in shallow bowls for an eye-catching presentation, or arrange everything family-style on a big platter. Another fun way: serve the Caramelized Onions and Cauliflower Rice in individual mugs for a cozy, comforting meal on a chilly night.

Make Ahead and Storage

Storing Leftovers

Pack any extra Caramelized Onions and Cauliflower Rice into airtight containers. Store the pot roast and cauliflower rice separately if possible, so the cauliflower doesn’t get mushy. Leftovers will keep well for up to 4 days in the fridge, making this dish a superb candidate for meal prep or next-day lunches.

Freezing

Both the pot roast and the caramelized onions freeze like a dream. Cool everything completely, then portion into freezer-safe containers or zip-top bags. They’ll stay delicious for up to 2 months. For the best results, freeze the cauliflower rice separately and reheat gently so it stays fluffy.

Reheating

Warm the Caramelized Onions and Cauliflower Rice gently on the stovetop or in the microwave. If the beef mixture seems a bit thick, add a splash of broth or apple cider to help loosen it up. Keep the cauliflower rice covered just until hot, being careful not to overcook so it stays tender and not soggy.

FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is the classic go-to for its marbled richness, brisket or bottom round work as substitutes. Adjust the cooking time if needed, as some cuts may take longer to get perfectly tender.

Can I make this dish in a slow cooker?

Yes! After searing the beef and caramelizing the onions, transfer everything to your slow cooker. Cook on low for 7 to 8 hours or until the meat is fall-apart tender and the flavors have melded beautifully.

What’s the best type of apple cider to use?

Fresh-pressed, unsweetened apple cider gives the best depth, but any good-quality apple cider will do. Avoid using apple juice, which is usually too sweet and lacking in that complex, tangy flavor that lifts the Caramelized Onions and Cauliflower Rice to new heights.

Can this recipe be made dairy-free?

Definitely—simply swap in your favorite plant-based butter for the sage brown butter cauliflower rice. The dish will still have that gorgeous flavor, and every element will sing just as sweetly.

How can I prep parts of this meal ahead of time?

You can chop the onions, cube the butternut squash, and even caramelize the onions a day in advance. Cook the roast as directed, then reheat and finish the cauliflower rice just before serving to keep everything fresh and vibrant.

Final Thoughts

There’s something irresistible about the sweet, slow-cooked aroma of Caramelized Onions and Cauliflower Rice wafting through the house. Trust me—once you try this meal, you’ll want to make it again and again. Gather your ingredients, invite someone you love, and let this nourishing, flavorful dish steal the show at your next dinner!

Caramelized Onions and Cauliflower Rice Recipe

★★★★★

5 from 29 reviews

Author: anna
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty and flavorful recipe for Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice, perfect for a comforting meal.

Instructions

Preheat the oven to 325 degrees F.

Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.

Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
Place the beef in the skillet and sear it on both sides, about 2 minutes per side. Remove the beef and place it on a plate.
Reduce the temperature under the pot to low and add in the remaining tablespoon of olive oil, and the onions and garlic with another pinch of salt and pepper. Cook for 5 minutes. Stir in the apple cider and cook, stirring often, for another 15 to 20 minutes, until the onions are caramelized.
Place the roast back in the pot, on top of the onions. Add the squash cubes in the pot too. Cover and cook for 2.5 to 3 hours.
After 3 hours, remove the pot from the oven and shred the beef with a fork. Serve the beef with the caramelized onions and butternut squash over the cauliflower rice.
Sage Brown Butter Cauliflower Rice:
Heat a large skillet over medium heat and add the butter. Cook until the butter begins to bubble, about 1 to 2 minutes, then throw in the sage leaves. Cook for another minute or 2 until the butter begins to brown. Alternately, if you do not have fresh sage, you can stir ¼ teaspoon ground sage into the brown butter.
Add the riced cauliflower and stir. Cook, stirring often, for about 3 minutes until the cauliflower is warmed through. You don’t want to cook much longer, or it will become mushy. Stir in a big pinch of salt and pepper and serve.

Notes

For a richer flavor, you can use beef broth instead of water when braising the pot roast.
Adjust the seasoning of the cauliflower rice to your preference with additional salt and pepper.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising, Stovetop, Oven
Cuisine: American