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Apple Cider Pot Roast Slow Cooked with Garlic Mashed Potatoes

A comforting dish featuring succulent beef slow-cooked in apple cider-infused gravy, served with creamy garlic mashed potatoes.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 lbs halal beef chuck roast
  • 2 cups apple cider
  • 1.5 cups beef broth
  • 2 apples, cored and quartered
  • 1 large yellow onion, sliced
  • 4 pcs carrots, cut into chunks
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
For the Garlic Mashed Potatoes
  • 3 lbs Yukon gold potatoes, peeled and quartered
  • 6 cloves garlic, peeled (for the mash)
  • 1/2 cup butter
  • 3/4 cup whole milk, warmed
  • 1 teaspoon salt (for the mash)

Method
 

Preparation
  1. Start by preparing all your ingredients. Slice the onion, quarter the apples, and cut the carrots into chunks to ensure everything is ready to go.
Cooking the Pot Roast
  1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Sear the beef chuck roast on all sides until browned, approximately 3-4 minutes per side.
  2. Transfer the seared roast into your slow cooker and add the apple cider, beef broth, apples, onion, carrots, smashed garlic, tomato paste, Dijon mustard, rosemary, thyme, salt, and pepper.
  3. Cover and cook on low for about 8 hours or until the beef is tender and easily shreds with a fork.
Making Garlic Mashed Potatoes
  1. In the last hour of cooking, place the quartered Yukon gold potatoes and peeled garlic in a large pot of salted water. Boil until tender, about 15-20 minutes.
  2. Drain the cooked potatoes and garlic. Add butter, warmed milk, and 1 teaspoon of salt. Mash until creamy and smooth.
Finishing Touches
  1. Once the roast is cooked, remove it from the slow cooker. To thicken the gravy, mix cornstarch with cold water and stir it into the remaining juices in the slow cooker. Let it cook for an additional 10 minutes.
  2. Slice the roast and serve alongside the garlic mashed potatoes, drizzled with the thickened gravy.

Notes

For substitutions, you can use red or russet potatoes. Cook on high for about 4 hours if short on time. Avoid overcooking the potatoes by checking for doneness periodically. Can be stored in the refrigerator for up to 4 days or frozen for 3 months. Reheat gently and add a splash of milk to restore creaminess in the mashed potatoes.