Scale

3–4 lb beef shoulder roast

Salt and pepper to taste

2 tbsp olive oil

1 onion, sliced

3 cloves garlic, smashed

2 cups apple cider (not vinegar)

1 cup beef broth

2 tbsp tomato paste

2 tsp Dijon mustard

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

1 tbsp apple cider vinegar (optional, for brightness)

1. Preheat oven to 325°F (160°C).

2. Pat beef dry and season generously with salt and pepper.

3. Heat oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned, 8–10 minutes total. Remove and set aside.

4. In same pot, sauté onion and garlic until fragrant, about 3 minutes.

5. Stir in tomato paste and mustard. Cook 1–2 minutes.

6. Pour in apple cider and beef broth. Scrape any browned bits from bottom.

7. Add thyme, rosemary, and bay leaves. Return beef to pot and spoon some liquid over top.

8. Cover tightly and braise in oven for 3 to 3.5 hours, until beef is fork-tender.

9. Optional: Stir in apple cider vinegar for brightness before serving.

10. Remove herbs. Slice or shred beef and serve with gravy spooned over.

You can make this in a slow cooker—just sear the beef first and cook on low for 8 hours.

Serve with mashed potatoes, polenta, or roasted root vegetables.

Leftovers keep great for sandwiches, tacos, or grain bowls!

Keywords: apple cider braised beef, fall beef roast, cider beef shoulder, tender pot roast