STEP 1: PREHEAT OVEN

Preheat your oven to 325°F (160°C). This temperature is perfect for slow-braising the pot roast, allowing it to become tender without drying out.

STEP 2: BROWN THE ROAST

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper, then add it to the pot. Brown the roast on all sides, about 4-5 minutes per side. This step builds a flavorful crust that enhances the overall taste.

Once browned, remove the roast from the pot and set it aside on a plate.

STEP 3: Sauté the Aromatics

In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

STEP 4: DEGLAZE THE POT

Pour in the apple cider, scraping the bottom of the pot with a wooden spoon to release any browned bits. These bits are packed with flavor and will enhance your dish.

STEP 5: ADD THE REST OF THE INGREDIENTS

Return the browned roast to the pot. Add the beef broth, chopped carrots, chopped celery, fresh thyme, and bay leaves. Make sure the liquid covers at least half of the roast; if not, add more broth or cider.

STEP 6: BRAISE IN THE OVEN

Cover the pot with a lid and transfer it to the preheated oven. Allow the roast to braise for about 2 hours, or until it is fork-tender.

STEP 7: PREPARE THE CRISPY SAGE POTATOES

While the pot roast is braising, prepare the crispy sage potatoes. In a large bowl, toss the halved baby potatoes with olive oil, chopped sage, salt, and pepper.

STEP 8: ROAST THE POTATOES

After the pot roast has been cooking for about 1 hour, spread the seasoned potatoes on a baking sheet. Roast them in the oven for 25-30 minutes, or until they are golden brown and crispy. Turn them halfway through cooking for even crispiness.

STEP 9: CHECK THE ROAST

After 2 hours, check the pot roast for tenderness. If it’s not fork-tender yet, continue braising, checking every 15-20 minutes.

STEP 10: REST AND SERVE

Once the pot roast is tender, remove it from the oven. Transfer the roast to a cutting board and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring a juicy roast.

STEP 11: STRAIN AND THICKEN THE SAUCE (OPTIONAL)

If desired, strain the braising liquid into a saucepan and bring it to a simmer over medium heat. You can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a richer sauce.

STEP 12: PLATE YOUR DISH

To serve, slice the pot roast against the grain and arrange it on a platter alongside the crispy sage potatoes. Drizzle with the thickened sauce if you made it, and garnish with fresh herbs if desired.