Description
A hearty and flavorful recipe for Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice, perfect for a comforting meal.
Ingredients
Scale
Main Dish:
- 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)
Cauliflower Rice:
- 4 tablespoons unsalted butter
- 1 handful fresh sage leaves or ¼ teaspoon dried sage
- 2 bags Seasoned Choice Riced Cauliflower
- kosher salt and pepper
Instructions
- Preheat the oven to 325 degrees F.
- 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.
Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
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
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Cider Braised Pot Roast, Caramelized Onions, Cauliflower Rice, Comfort Food
