A healthier take on Half Baked Harvest’s Delicious Fall Favorite.
Beef, apple butter, apple cider, and wine – yum! As the crisp autumn air settles in and our forecast warns of a potential freeze, there’s nothing more comforting than a warm, hearty meal like this cider-braised pot roast. Imagine tucking into a steaming plate of this classic dish, especially on a chilly evening before heading out to a local football game – pure comfort food bliss!
We all know and love the delicious pot roast recipes from our childhood, and Half Baked Harvest’s Cider-Braised Pot Roast (check out the original recipe here: https://www.halfbakedharvest.com/cider-braised-pot-roast) is a wonderful fall modification to the classics. But let’s face it, traditional pot roast recipes can sometimes be on the heavier side. Here at think, we’re all about whole-person health, so sometimes that means looking for healthier versions of our favorite comfort foods.
So, we’ve taken inspiration from Half Baked Harvest’s amazing recipe and revamped it to be even healthier, all without compromising on flavor or that cozy, comforting feeling. (For those other home cooks out there who are fans of Tieghan Gerard’s work, we know that’s a high bar to set, but trust us, this recipe delivers!)
But how can we make changes that minimize the “unhealthy” aspects of the dish while maximizing the nutrients and goodness we can pack in, without drastically altering the original recipe? We focused on a few key areas:
- Lean Protein: We swapped out a traditional, fattier cut of beef for a leaner option like a top-round roast. This reduces saturated fat content while still delivering a satisfying protein punch.
- Veggie Powerhouse: The original recipe primarily features potatoes. We’ve added in nutrient-rich vegetables like carrots and celery to the pot roast, boosting the overall vitamin and mineral content of the dish.
- Smart Fat Choices: While some fat is necessary for flavor and texture, we’ve opted for healthier fats like olive oil in place of butter for certain elements of the recipe.
- Whole Grain Twist: Want to make this dish even more wholesome? Replace some of the white potatoes with a serving of brown rice or quinoa for a boost of fiber and complex carbohydrates.
- The Original Recipe Includes Wine: Half Baked Harvest’s recipe uses wine, but you can easily substitute it with bone broth for a different flavor profile.
- The Buttered Potato Smashies These are one of the stars of the original recipe. If you’ve been getting in all your steps and generally eating healthy otherwise, you may want to indulge here because they are delicious. We decided to leave them in the roast to cook but skip the extra butter.
For us, one element had to stay and thats the apple butter. It brings a sweet, spiced fall flavor that pairs perfectly with the onions and shallots. It also aids in creating a beautifully caramelized, flavorful crust on the roast as it cooks in the oven.
This revamped version is packed with nutritious ingredients like lean beef and more vegetables, while still delivering that home-cooked taste we all crave. So, whether you’re fueling up for the football game or simply looking for a nourishing meal to enjoy on a chilly night, this cider braised apple butter pot roast is the perfect choice. It’s easy to make, packed with flavor, and a healthier twist on a classic comfort food.
| Prep Time 25 mins | Cook Time 3 hours | Total Time 3 hours and 25 mins |
Servings: 6
Ingredients
- 3-4 pound lean beef pot roast
- Salt and pepper
- 1 tablespoon whole wheat flour (or gluten-free)
- 3 yellow onions, thinly sliced
- 4 shallots, halved
- 2 tablespoons olive oil
- 2 cups apple cider
- 2 tablespoons apple butter
- 2 cups bone broth
- 2 tablespoons chopped fresh thyme
- 6-8 (or 1 lb) small to medium Yukon gold potatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 sprigs rosemary, for garnish
Instructions
Season the pot roast.
Season the roast well with salt and pepper, then rub it all over with whole wheat flour. The flour slightly thickens the broth and adds a layer of comforting decadence to the dish, so dont skip it.
Cook the onions.
Toss the onions and shallots in a large Dutch oven with olive oil. Cook until slightly softened.
Roast the pot roast.
Place the pot roast on top of the onions and rub the top of the roast with apple butter. Pour the apple cider, bone broth, and add the thyme. Add in the potatoes around the roast. Cover and cook in a preheated oven at 300°F for 3 hours.
Add the vegetables.
About 30 minutes before the pot roast is finished, add the carrots and celery to the pot.
Finish the roast.
Increase the oven’s heat to 425° F and uncover the pot roast. Cook uncovered until deeply caramelized on top. If needed, add broth to keep the onions just barely covered.
Serve.
Serve the pot roast with the potatoes, celery and carrots on the side. Top with onions, juices, and a sprig of rosemary and enjoy!
Dietary Adjustments
- Gluten-Free: Use gluten-free flower and ensure your broth is gluten-free.
- Dairy-Free: Omit the butter and use a plant-based alternative.
- Low-Sodium: Use low-sodium broth to control salt intake.
- Vegetarian: Replace the beef pot roast with a hearty vegetable protein like lentils or tempeh and use vegetable broth.
- More nutrients: Experiment with different types of potatoes and vegetables.
As the temperatures drop and the cozy flavors of fall fill the air, this cider-braised apple butter pot roast offers the perfect balance of comfort and nourishment. With its thoughtful adjustments for a healthier twist, you can savor the rich, savory goodness guilt-free. Whether you’re gathered around the table with family or fueling up for a busy autumn day, this recipe brings warmth, flavor, and plenty of wholesome ingredients to the plate. We hope this version inspires you to create your own healthy comfort food favorites, making the most of fall’s bounty. Enjoy!