Hard Cider Roast With Sage Vegetables
Serves 6-8 guests
- 3 pounds chuck roast
- 1/2 large yellow onion, roughly chopped
- 3 shallots, roughly chopped
- 1 bulb garlic
- grape seed oil
- 2 bunches of fresh sage
- 2 cups hard cider
- 2 cups beef stock
- 2 bunches of heirloom carrots
- 2-3 pounds small- or medium-sized heirloom potatoes
- salt, pepper and olive oil to taste
1: Preheat oven to 325 degrees F. On the stovetop, heat a cocotte or dutch oven on medium high heat with 2 tablespoons grape seed oil. Brown all four sides of your chuck roast, approximately 2-3 minutes a side, and set aside on a plate.
2: Saute onion, shallots and 6 cloves of garlic in the same pot until golden.
3: Place chuck roast back into the pot on top of the sauteed vegetables with 1 bunch fresh sage scattered around.
4: Cover with 2 cups hard cider and 1 cup beef stock (reserve second cup of stock as needed). Roast at 325 degrees F for 4 hours or until center temperature reaches 145 degrees F, checking on the hour to see if more liquid is needed.
5: Before roast finishes, place whole potatoes, carrots, a few sprigs of chopped fresh sage and 4 bulbs of roughly-chopped garlic on a separate baking sheet or roasting dish. Rub with olive oil and sprinkle with salt and pepper. Roast for 30-45 minutes until soft.
6: Before serving, drain any extra liquid and a small portion of cooked onions into a bowl for the gray, and lay roasted potatoes and carrots around the roast. Top with roughly chopped fresh sage, and serve directly from dish.