The Fall Ingredient That Will Take Your Next Pot Roast Up A Notch

There are many autumn comfort meals out there, but one of the most straightforward and hearty is a pot roast dinner. It's got soft, savory vegetables, extra-tender meat, and a brothy sauce that all feel warm and comfy. While choosing the best cut of meat for pot roasts is important, avoiding bland, simple flavors can sometimes be a struggle. If you want to enjoy some fall tastiness while giving your pot roast a bright pop of sweetness, add some apple cider to it.

The way to do this is pretty simple, and you don't have to change much from any old family recipes. Start preparing your beef and any chosen vegetables with herbs and spices as you usually would. A well-marbled beef chuck roast works well if you're unsure what cut to get. Brown the meat in a pan on both sides for several minutes. Then, transfer your preferred veggies and meat to a pot or slow cooker and let them rest there.

When you come to the step where you add broth, either to a pan with aromatics or directly to the pot itself, that's where you add cider. Substitute some of the broth for a splash of apple cider vinegar or several cups of apple cider. If you want more sweetness, use up to four cups, or pull back the amount for a more savory finish. Ensure the liquid fully covers the meat and veggies, then cook the roast until it's fork-tender, which may take up to eight hours. Remove the meat and plate it before spooning some sauce over it and the vegetables. Add extra umami flavor to your roast with hoisin or Worcestershire sauce near the end, and presto! You've got a filling, savory, and lightly sweet dinner that's bursting with autumn charm.

The reason apple cider is an ideal ingredient for this dish has to do with its flavor types as well as its acidic content. This tangy pot roast addition found in many kitchens is sweet and balanced, meaning its apple notes carry through well into the meat. Unfiltered cider in particular has enough enzymes and acid to tenderize meat by breaking down connective tissues, making it cook to an extra toothsome texture. Apple helps add moisture to meat so it doesn't dry out, and the cooked sugars can take on a lightly caramelized taste. Any spices in the cider come across nice and festive. If you don't have any apple cider on hand, apple juice will work as well, but you won't get the same lingering apple bite.

To really step up your pot roast game, you can go the extra mile with when and how you add the apple upgrade. Rather than adding it to the pot or pan all at once, add it in smaller batches, then simmer until you can get the liquids to reduce or thicken, either with flour or fats. Saute or caramelize your onions and garlic before adding liquid to them, then be sure everything gets soft and well incorporated. Spread a little apple butter on the meat during cooking or afterward if you want a sweeter treat. Use a Dutch oven for even cooking and fewer dishes to clean. How long you'll need to cook your pot roast for depends on the size and cut of your meat, but if you add cider, you'll end up with a delicious result every time.