Name: Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American Comfort Food
Ingredients: For the Pot Roast:; 3–4 lb chuck roast (Black Angus Choice or similar); 2 large yellow onions, thinly sliced; 2 cups apple cider (not vinegar); 2 cups butternut squash, peeled and cubed; Salt and black pepper, to taste; 2 tablespoons olive oil; 3 garlic cloves, minced (optional); 1 teaspoon dried thyme (or 1 tablespoon fresh); 1 teaspoon dried rosemary (or 1 tablespoon fresh); For the Cauliflower Rice:; 4 cups riced cauliflower (fresh or frozen); 2 tablespoons unsalted butter; 1 tablespoon fresh sage, chopped (or 1 teaspoon dried); Salt and pepper, to taste

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This cider braised pot roast with caramelized onions, butternut squash, and brown butter sage cauliflower rice is one of my absolute favorite cold-weather meals. It’s tender, deeply flavorful, and the perfect combination of savory, slightly sweet, and hearty. I let the oven do most of the work while I enjoy the aromas filling the kitchen—because this pot roast isn’t just food, it’s full-on comfort.

Why You’ll Love This Recipe

I love how this recipe turns a simple chuck roast into something extraordinary. The onions caramelized in apple cider add a beautiful depth of flavor, and the butternut squash brings subtle sweetness and creaminess. Instead of a heavy starch, I serve it over cauliflower rice sautéed with brown butter and sage—keeping it light, but still satisfying. It’s cozy, flavorful, and perfect for a weekend dinner or holiday meal. The best part? The oven does most of the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast (Black Angus Choice or similar)
Yellow onions, thinly sliced
Apple cider (not apple cider vinegar)
Butternut squash, peeled and cubed
Salt and pepper
Olive oil
Garlic (optional, minced for extra flavor)
Fresh or dried thyme
Fresh or dried rosemary

For the cauliflower rice:

Riced cauliflower (fresh or frozen)
Unsalted butter
Fresh or dried sage
Salt and pepper

Directions

I start by caramelizing the onions. I cook them slowly in olive oil until golden, then pour in apple cider and let it reduce, creating a sweet, rich base.
I season the chuck roast generously with salt and pepper, then sear it on all sides until browned.
In a large Dutch oven, I place the caramelized onions on the bottom, add the roast on top, and scatter butternut squash cubes around it.
I pour a bit more cider over everything, add thyme and rosemary, then cover and roast in the oven at 325°F for about 3 hours, or until the meat is fall-apart tender.
While the roast finishes, I prepare the cauliflower rice by browning butter in a skillet, adding sage, and stirring in the riced cauliflower until heated through and lightly golden.
To serve, I spoon the brown butter sage cauliflower rice onto plates and top it with chunks of the cider braised pot roast, squash, and plenty of those cider-caramelized onions.

Servings and Timing

This recipe serves 6 people generously.
Prep time: 20 minutes
Cook time: 3 hours
Total time: About 3 hours and 20 minutes

Variations

Sometimes I add chopped carrots or parsnips with the squash for extra root vegetable goodness.
For a lower-sugar version, I reduce the amount of cider slightly and use more herbs and garlic.
If I want a more decadent version, I stir in a splash of cream into the cauliflower rice just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day.
To reheat, I warm the roast and vegetables in a covered dish at 325°F or use the microwave for quick portions. The cauliflower rice reheats easily in a skillet or microwave, too.
This dish also freezes well—just portion out and freeze for up to 2 months.

FAQs

Can I make this recipe in a slow cooker?

Yes, I’ve made it in a slow cooker by following the same searing and onion-caramelizing steps, then cooking everything on low for 8 hours or high for 4–5 hours.

What kind of apple cider should I use?

I always go for fresh, non-alcoholic apple cider—not apple juice and definitely not apple cider vinegar. It should be slightly sweet and cloudy for the best flavor.

Can I substitute the cauliflower rice?

Absolutely. If I want something heartier, I use mashed potatoes or a creamy polenta base. Rice or farro also works well.

How do I know when the pot roast is done?

When the meat is so tender that I can pull it apart easily with a fork, it’s ready. That usually takes around 3 hours in the oven at 325°F.

Can I use frozen butternut squash?

Yes, frozen cubed squash works perfectly. I don’t even thaw it first—just toss it in during assembly before the roast goes in the oven.

Conclusion

This cider braised pot roast with caramelized onions and cauliflower rice is exactly the kind of meal I crave when I want warmth, comfort, and deep flavor. It’s tender, savory, and has just the right amount of sweetness from the cider and squash. Paired with the sage-infused cauliflower rice, it hits all the right notes. I keep this recipe in my fall and winter rotation, and it never disappoints.