The best part of fall is being able to taste the seasonal flavors in one dish. For me, I love this time of year when apples are in it’s prime picking season, apple cider is readily available and butternut squash is part of my grocery list. Together, apples and butternut squash make a delicious backdrop to slow braised pot roast. To tie everything together, a blend of apple cider, ginger and brown sugar make a lovely glaze to finish the dish. This Apple Cider Glazed Pot Roast will have you taste the best of fall and the best part is it takes little effort to get it on the table!
I’m using my slow cooker once again and this time I’m highlighting the flavor of apples. Apples and butternut squash is set as the bed for a beef roast to slowly cook in. If you’re not a fan of beef, feel free to use a pork roast which will pair with the apples even more. (I used beef since it’s what I had and it worked very well with the apple flavors.) After cooking for hours, the juices are used to flavor the mashed apple and butternut squash that will serve as the side dish. It’s truly a one pot meal that’s perfect for this season!
recipe adapted from ABC
4 apples, peeled, cored and quartered
1 pound butternut squash, peeled and cut into 1 inch pieces
1 beef chuck roast, 3 ½ – 4 pounds
Kosher salt and pepper
1 teaspoon garlic powder
2 cloves garlic, minced
2 tablespoons chopped herbs such as thyme and parsley
2 cups apple cider
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger, peeled and minced
1 teaspoon ground ginger
1 tablespoon brown sugar
2 tablespoons cold water
2 tablespoons cornstarch
Arrange apples and squash on the bottom of the slow cooker.
In a large skillet set over medium high heat, add the oil and allow to heat up.
Rub both sides of roast with salt, pepper and garlic powder and place in the hot skillet to sear, 3-4 minutes on each side. Transfer seared roast to the slow cooker and place on top of the apples and squash.
Sprinkle the roast with garlic and herbs.
Combine the cider, vinegar, ginger and brown sugar and pour alongside the roast.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove the roast from the slow cooker.
Ladle out as much of the juices from the slow cooker but don’t throw it away.
Using a potato masher, mash the apples and squash together. Add the reserved juices to achieve the mashed consistency you prefer.
Warm the remaining reserved juices in a small saucepan and bring it to a boil to thicken. Remove from heat. Combine 2 tablespoons water + 2 tablespoons cornstarch to create a slurry. Slowly pour this mixture into the saucepan and stir until thickened to a glaze consistency.
Serve slices of roast on top of mashed apples and butternut squash.