Apple Cider Pot Roast with Parmesan Mashed Potatoes

Recipe

Prep: 45 minutes

Cook: 4 1/2 hours

Serves: About 5

Roast:

• 3 lb roast

• 1 yellow onion, sliced

• 5 carrots, peeled & halved

• 5 ribs of celery, halved

• 3 apples, any variety, quartered (optional)

• 3 cups apple cider

• 3 cups beef broth

• 3 tablespoons salted butter

• 1 head of garlic

• 1 sprig thyme

• 2 sprigs rosemary

• 1 teaspoon salt

• 1 teaspoon pepper

Potatoes:

• 4 pounds Yukon potatoes

• 3 cups heavy cream

• 1 cup parmesan

• 1 sprig thyme

• 1 head of garlic

• Salt & pepper to taste

Roast:

Preheat the oven to 275.

Heat a dutch oven on medium-high heat. Once hot, add onions and butter. After 10 minutes, pour in 1 cup of apple cider. Stir and continue cooking until most of the liquid is absorbed, about 30 minutes.

Remove the onions from the dutch oven. Sprinkle the roast with flour, salt and pepper. Place in the dutch oven, browning on each side for 3-5 minutes. Replace the onions, add in celery and carrots. Top with remaining cider, beef broth, garlic, rosemary and thyme. If using, place the apples on top. Using the apples will bring out the apple flavor.

Cover, and place in the oven for 2 1/2-3 hours until the roast is tender and falling apart.

Potatoes:

Rinse and quarter the potatoes (I leave the skin on, but you can peel them if you prefer). Place in the bottom of a 6 quart crockpot. Cover with cream and top with thyme & garlic. Cook on low for 5 hours until fork tender, stirring every hour.

Once potatoes are fork tender, mash and stir in parmesan, salt and pepper. If desired, add additional cream for a creamier potato.

Note: If preferred, you can add quartered potatoes to the roast rather than making mashed potatoes.