Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice.

This post is sponsored by ALDI!

Cider braised pot roast is the comfort food we all need right now!

I’m bringing you one of my all-time favorite meals EVER today with this melt-in-your-mouth pot roast. 

The roast starts with apple cider caramelized onions and cooks with savory butternut squash cubes. Then, you serve it over brown butter sage cauliflower rice! 

Oh my word.

It is heaven and it is the best comfort food of life. 

Today I’m partnering with ALDI to bring you some of the most delicious fall flavors! It’s no secret that we’re right in the midst of my favorite season and I’m all about the perfect weeknight dinner. ALDI has every ingredient you need to get dinner on the table during these busy weeks! I am always super impressed with their seasonal selection of produce and obviously, love all of their fall treats. 

To make this roast happen, we’re using the Black Angus Choice Chuck Roast from ALDI. We caramelized a bunch of sliced onions in Nature’s Nectar Apple Cider then placed the roast on top. It cooks for a few hours in the oven until tender – I mean, until it’s literally falling apart.

That’s the best kind, right? 

I absolutely LOVE this cauliflower rice that we make to go with the roast. It starts with some butter that browns and fresh or dried sage. Then you mix in the Season’s Choice Riced Cauliflower to get the perfect base for the pot roast. 

It’s savory but light at the same time, which complements the decadent beef on top.

My mom makes the BEST pot roast – it’s easily one of my favorite meals that she makes. She cooks hers in a Dutch oven on the stovetop, but I prefer using the oven because it’s more hands off. While the pot roast does take a few hours to cook, it’s passive time! You can get things done around the house or heck, read a book while it’s in the oven. 

The result is the same though: a pot roast that is so tender that it falls apart. It’s absolutely delicious! 

You have to try it! Go grab the ingredients from ALDI and make it happen. This meal is like a warm hug on a plate!

Cider Braised Pot Roast

Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

Yield: 4 people

Prep Time: 30 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 30 minutes mins

This cider braised pot roast is made with caramelized onions, tender butternut squash and served over brown butter sage cauliflower rice!

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4.99 from 118 votes

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Ingredients

cider braised pot roast

• 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)

sage brown butter 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.
• 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.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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I appreciate you so much!

That is the epitome of fall!