Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

This recipe is perfect for fall! The sweet potatoes I used in place of butternut squash were so caramelized and delicious. We deemed them the best ever! I also served this with green beans.

YIELD: 6 PEOPLE

CIDER BRAISED POT ROAST WITH CARAMELIZED ONIONS AND CAULIFLOWER RICE

prep time:

 

30 MINS

 

cook time:

 

3 HRS

 

total time:

 

3 HRS 30 MINS

 

INGREDIENTS

• 3 lb beef 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 2-3 cups); alternately, use sweet potatoes

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

1. Preheat the oven to 325 degrees F.
2. Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
3. Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
4. 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.
5. 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.
6. 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.
7. 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

1. 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.
2. 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.

All text and images ©How Sweet Eats.

Source of text and photo: How Sweet Eats