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Apple Cider Braised Pot Roast Bowls

3 Hrs


24 Martin’s Dinner Rolls

3 Pound Chuck Roast

Kosher Salt and Pepper

2 Tablespoons All-Purpose Flour

2 Tablespoons Extra Virgin Olive Oil

1 Large Sweet Onion, thinly sliced

3 Garlic Cloves, minced

2 Teaspoons of Fresh Thyme, chopped

1/2 Cup Apple Cider

1 Butternut Squash, peeled and cubed (about 1 cup)

2 Carrots, chopped

4-6 Purple Potatoes, chopped

2 Stalks of Celery, chopped

Parsley, to taste

Serves: 8-10


Step 1

Preheat oven to 325°

Step 2

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

Step 3

Season roast all over with salt and pepper. Sprinkle flour over the beef and rub it on both sides.

Step 4

Place roast in skillet and sear it on both sides, about 2 minutes per side. Remove roast and place it on a plate.

Step 5

Reduce the temperature to low and add in remaining tablespoon of olive oil, onions, garlic and thyme with another pinch of salt and pepper. Cook for 5 minutes. Stir in apple cider and cook, stirring often, for another 15 to 20 minutes until the onions are caramelized.

Step 6

Place roast back in pot, on top of onions. Add squash, carrots, potatoes, and celery to pot. Cover and place in oven. Cook for 2.5 to 3 hours.

Step 7

Prepare bread bowls during the last 5 minutes the roast is cooking.

  • Cut a circle into the top of each roll, then remove the bread from inside the circle, using your fingers to hollow out the inside of the roll. You should have 24 individual “bread bowls,” with the bottoms still intact. Tip: Save the insides of the rolls and follow this blog for ideas on how to use them.
  • Arrange the bread bowls on a baking sheet, brush with olive oil, and bake for 5-10 minutes or until golden and lightly toasted. Remove from oven.


Step 8

After 2.5 to 3 hours, remove the pot from the oven and shred the roast with a fork.

Step 9

Scoop roast into bread bowls. Garnish with parsley, add salt to taste, and enjoy!

Recipe adapted from: