Apple Cider Beef Pot Roast - Food Wishes
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Date: 2025-11-01
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Comments and reviews: 20
Blitzkrieg1976
Chef John, this is off-topic, but this afternoon I made your potato leek soup word for word. and omg. It is the most amazing soup I think I ever created. Insanely indulgent, I'm honestly proud of myself. I'm a single spinster, so that batch will keep me happy all week. I always trust you and your recipes! It's perfection on a spoon by itself, but yes I crisped up some bacon for later. I can't thank you enough! It cost me less than 10 dollars! Immersion blenders are a blessing too! cooking those leeks down is definitely key. What an amazing flavor bomb.
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Chef John, this is off-topic, but this afternoon I made your potato leek soup word for word. and omg. It is the most amazing soup I think I ever created. Insanely indulgent, I'm honestly proud of myself. I'm a single spinster, so that batch will keep me happy all week. I always trust you and your recipes! It's perfection on a spoon by itself, but yes I crisped up some bacon for later. I can't thank you enough! It cost me less than 10 dollars! Immersion blenders are a blessing too! cooking those leeks down is definitely key. What an amazing flavor bomb.
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arwiviv
Ive been watching chef John since probably about 2006 or so (before his trademark music or jokes. he's awesome. One thing I have learned over the years though. when you are doing any sort of a long braised meat dish (which pot roast obviously is. leave the meat in the braising liquid/sauce/gravy for about an hour after turning off the heat. This helps for the meat to not be AS dry as it always is when you take it out immediately. If possible, put it in the fridge overnight. even better.
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Ive been watching chef John since probably about 2006 or so (before his trademark music or jokes. he's awesome. One thing I have learned over the years though. when you are doing any sort of a long braised meat dish (which pot roast obviously is. leave the meat in the braising liquid/sauce/gravy for about an hour after turning off the heat. This helps for the meat to not be AS dry as it always is when you take it out immediately. If possible, put it in the fridge overnight. even better.
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Shannon-ij1pm
Chef John, for the first time you really disappointed me. I didn't know you were actually bowling alley, cigarette smoking woman named Pat. Do you keep your slow cooker in your RV For years I have thought you were a professional, teaching the laymen what it means to cook in the business. But this is a disappointment. As a former professional, this is not how professionals cook. I know I am going to get nasty comments, but I don't care. You shanked this one.
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Chef John, for the first time you really disappointed me. I didn't know you were actually bowling alley, cigarette smoking woman named Pat. Do you keep your slow cooker in your RV For years I have thought you were a professional, teaching the laymen what it means to cook in the business. But this is a disappointment. As a former professional, this is not how professionals cook. I know I am going to get nasty comments, but I don't care. You shanked this one.
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bluepiano119
I just have to tell you that I made this and it was so excellent. I halved the recipe and still had enough for both my family and a few coworkers. Everyone absolutely loved it. I was surprised how it was not all that sweet. It was very balanced like cooking with a good wine. And it took less than an hour of active cooking time. I am 35 weeks pregnant and this is the first meal I've been able to make my family in months. So thank you for inspiring me!
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I just have to tell you that I made this and it was so excellent. I halved the recipe and still had enough for both my family and a few coworkers. Everyone absolutely loved it. I was surprised how it was not all that sweet. It was very balanced like cooking with a good wine. And it took less than an hour of active cooking time. I am 35 weeks pregnant and this is the first meal I've been able to make my family in months. So thank you for inspiring me!
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Jolishous
Seems delicious, though my only slow cooker can't handle acidic stuff so I'll add the vinegar last step while serving.
Since it's stew season and I'm a fan of eastern western cooking, could you show a take on White (Cream) Stew
It's usually chicken stew with bechamel and some root veggies/greens sauteed to look vibrant. Very simple if you've made it a few times and a staple for Japanese housewives (or so I've heard.
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Seems delicious, though my only slow cooker can't handle acidic stuff so I'll add the vinegar last step while serving.
Since it's stew season and I'm a fan of eastern western cooking, could you show a take on White (Cream) Stew
It's usually chicken stew with bechamel and some root veggies/greens sauteed to look vibrant. Very simple if you've made it a few times and a staple for Japanese housewives (or so I've heard.
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lfcbpro
Do chef's use a different type of salt to me
Every time I follow a recipe that includes salt and I add the same amount as recommended the finished dish is seriously overpowered with salt.
If thery don't, can someone tell me how I can reduce the saltiness if the dish is too salty after making
I know I could reduce beforehand, but you're supposed to follow the recipe, so by the time I have done that, it is too late
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Do chef's use a different type of salt to me
Every time I follow a recipe that includes salt and I add the same amount as recommended the finished dish is seriously overpowered with salt.
If thery don't, can someone tell me how I can reduce the saltiness if the dish is too salty after making
I know I could reduce beforehand, but you're supposed to follow the recipe, so by the time I have done that, it is too late
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mikeyb9819
Great recipe John, thanks for posting (and, indeed, for all your lovely videos. I’m in the UK and struggled to find a beef shoulder so, made this using a pork shoulder. In every other respect, I followed your recipe exactly - It was absolutely delicious. I’ll order a beef shoulder from my butcher in advance of preparing this dish again in the future just to compare them.
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Great recipe John, thanks for posting (and, indeed, for all your lovely videos. I’m in the UK and struggled to find a beef shoulder so, made this using a pork shoulder. In every other respect, I followed your recipe exactly - It was absolutely delicious. I’ll order a beef shoulder from my butcher in advance of preparing this dish again in the future just to compare them.
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justsomeofmyfavs
It seems this is the American sense of apple cider - that it, freshly extracted/unrefined apple juice. In most other countries including English-speaking ones, cider is the alcoholic, slightly bubbly drink made from fermenting said apple juice. I was a bit baffled at first when I saw that chef John was in fact not pouring some bubbly cider from a glass bottle.
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It seems this is the American sense of apple cider - that it, freshly extracted/unrefined apple juice. In most other countries including English-speaking ones, cider is the alcoholic, slightly bubbly drink made from fermenting said apple juice. I was a bit baffled at first when I saw that chef John was in fact not pouring some bubbly cider from a glass bottle.
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laneromel5667
Instead of frying the meat, I put it in the oven at 500 for 30 minutes, get perfect caramelization.
For me, this was one of his best tasting dishes ever. Next time I make it, I want to cut the meat into stew chunks instead of leaving the roast whole.
It is amazing at how much more flavour I got from a lesser cut of beef.
Thank you, your the best.
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Instead of frying the meat, I put it in the oven at 500 for 30 minutes, get perfect caramelization.
For me, this was one of his best tasting dishes ever. Next time I make it, I want to cut the meat into stew chunks instead of leaving the roast whole.
It is amazing at how much more flavour I got from a lesser cut of beef.
Thank you, your the best.
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peterdoe2617
Talking mashed potatoes: have you all already recognized Poppy cooks Poppy O'Toole is the queen of potato cooking. For a reason!
She's from England. But I just imagine a collab video with her and John. That would be amazing!
I'm just sitting here in the far north of Germany, watching more recipes.
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Talking mashed potatoes: have you all already recognized Poppy cooks Poppy O'Toole is the queen of potato cooking. For a reason!
She's from England. But I just imagine a collab video with her and John. That would be amazing!
I'm just sitting here in the far north of Germany, watching more recipes.
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foodwishes
Dude, seriously what’s up with your boys Do you actually get so excited on rebels and you sound like you’re speaking ambient pentameter which is really annoying And then you go and you come down again And then you get really excited and go downhill And then you go up a hill and are you getting my point
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Dude, seriously what’s up with your boys Do you actually get so excited on rebels and you sound like you’re speaking ambient pentameter which is really annoying And then you go and you come down again And then you get really excited and go downhill And then you go up a hill and are you getting my point
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BusyTimes-c7c
The lesson here, boys and girls, is that if you want a good, slow-cooked roast with complex flavors, you have to do the work on the stovetop before dumping everything into the slow cooker. Otherwise, the onion is harsh, the beef is fatty and bland, and you have a one-two dimensional flavor profile.
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The lesson here, boys and girls, is that if you want a good, slow-cooked roast with complex flavors, you have to do the work on the stovetop before dumping everything into the slow cooker. Otherwise, the onion is harsh, the beef is fatty and bland, and you have a one-two dimensional flavor profile.
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MrBoognet
Looks good but I have to ask. Do you put cayenne pepper on ice cream Do you mix it with shaving cream before shaving in the morning Did you have cayenne pepper baby formula as a kid How about a cayenne pepper air freshener hanging from the rear-view mirror I PROMISE, your audience wants to know.
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Looks good but I have to ask. Do you put cayenne pepper on ice cream Do you mix it with shaving cream before shaving in the morning Did you have cayenne pepper baby formula as a kid How about a cayenne pepper air freshener hanging from the rear-view mirror I PROMISE, your audience wants to know.
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rcdoodles6214
Chuck roast used to be affordable. I haven’t bought any in months but last week picked up a bottom round roast ($1 less per pound than chuck) and was amazed how good it was, super tender after 8 hours in the slow cooker. This recipe could work well with cheaper bottom round too. Thank you!
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Chuck roast used to be affordable. I haven’t bought any in months but last week picked up a bottom round roast ($1 less per pound than chuck) and was amazed how good it was, super tender after 8 hours in the slow cooker. This recipe could work well with cheaper bottom round too. Thank you!
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1objection
I made your pot roast recipe last month for my family including my parents. They said it was the best roast they ever had. It paired really well with the New Orleans mac and cheese and some asparagus.
I'll have to make this for them in the near future.
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I made your pot roast recipe last month for my family including my parents. They said it was the best roast they ever had. It paired really well with the New Orleans mac and cheese and some asparagus.
I'll have to make this for them in the near future.
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CantankerousDave
That intro sounded like Chef John advertising his OnlyPans page.
And those latches are only for transport, not cooking. It’s not designed to hold pressure. It really bugs me when people to that. (Here in the Midwest, we know this stuff)
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That intro sounded like Chef John advertising his OnlyPans page.
And those latches are only for transport, not cooking. It’s not designed to hold pressure. It really bugs me when people to that. (Here in the Midwest, we know this stuff)
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Duude125
I struggle to listen to the way he speaks. Every sentence is the same, go up in pitch with the first 2 or 3 words, give a pause, then finish the sentence going down in pitch until speaking in a normal tone. Why not just always speak in a normal tone
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I struggle to listen to the way he speaks. Every sentence is the same, go up in pitch with the first 2 or 3 words, give a pause, then finish the sentence going down in pitch until speaking in a normal tone. Why not just always speak in a normal tone
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Sykdude
I don't really get why you would make a gravy before hand. Shouldn't you just cook the meat with the reduced liquids and then make a gravy at the final step It seems like you're making a gravy out of the initial gravy.
I looks delicious though!
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I don't really get why you would make a gravy before hand. Shouldn't you just cook the meat with the reduced liquids and then make a gravy at the final step It seems like you're making a gravy out of the initial gravy.
I looks delicious though!
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bandiceet
Ah man.
Last night I bought about 4. 5 pounds of pork shoulder to cook in my slow cooker, and I have just prepped it slightly differently enough that now I can't do your recipe.
Though mind you, I don't have any apple cider anyway.
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Ah man.
Last night I bought about 4. 5 pounds of pork shoulder to cook in my slow cooker, and I have just prepped it slightly differently enough that now I can't do your recipe.
Though mind you, I don't have any apple cider anyway.
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pkskydoc6100
A fast method would be to just reduce your apple cider, put meat in crockpot, use 2 packages lipton onion soup, chicken broth, carrots celery and cook on low for 8 to 9 hours, then add flour or corn starch to thicken. Done
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A fast method would be to just reduce your apple cider, put meat in crockpot, use 2 packages lipton onion soup, chicken broth, carrots celery and cook on low for 8 to 9 hours, then add flour or corn starch to thicken. Done
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