Whiskey-Apple Cider Pot Roast

Let me start off by saying Happy November! Can you believe it’s almost Thanksgiving? It is my absolute favorite holiday of the year. I love that it’s a holiday centered around being thankful, showing gratitude and loving on family and friends in the form of food and spending time together. We’ll all gather with loved ones to share a most likely giant meal that includes so many comforting dishes full of tradition. I’ll be making my Mom’s Candied Yams, it wouldn’t be Thanksgiving without them, among some other dishes that I haven’t quite decided on yet. Maybe some type of brussel sprouts and most likely a Pumpkin Cheesecake type recipe. Until Thanksgiving though I’m working on cleaning up my diet per my acupuncturist’s recommendation and avoiding dairy and wheat – gotta get that Xi (chi) balanced. But, you better believe I’ll be going all out for the big Turkey day feast. Just because I’m avoiding things like cheese and crackers, and all I can think about is how good mac-n-cheese sounds right about now, doesn’t mean I can’t still enjoy delicious foods like this savory Whiskey-Apple Cider Pot Roast.

I am SO excited to finally share this Pot Roast recipe with you, it’s been in the making for over a year and is worth the wait. If it was acceptable to eat pot roast every day I would for this recipe alone, and you’ll want to after you try it. Last year when I was testing out this recipe I ate the entire thing myself in 3 days…. and I can promise you it’s good to the very last bite.The marbled cut of Chuck Roast gets roasted in a mixture of whiskey, apple cider juice, and onions along with fresh rosemary, thyme, and oregano. After a few hours of roasting, that gets that meat on track to fall-apart-land, you’ll add in the vegetables – a combination of celery, carrots and sweet potatoes. Yes, sweet potatoes. You can use regular old red potatoes here, but sweet potatoes add a hint of sweetness that perfectly compliments the savoriness of the dish itself. Trust me, you don’t want to jip yourself with regular potatoes here. In these photos I used a combination of sweet potatoes and red potatoes – a perfect compromise if you’re not ready to commit to a pot roast without regular potatoes. But, I swear once you try this recipe with only sweet potatoes, you’ll never go back.
The roast goes back in the oven for another hour and when it’s finished you’re left with the most tender, melt in your mouth chuck roast, perfectly roasted vegetables and a gravy that you’ll want to sop up with garlic bread and lick any remnants from your plate before you go in for seconds and do it all over again. 🙂 Pull the meat to serve and you’ve got yourself a one-pot meal to end all other one-pot meals. A hearty, savory, comforting meal that you’ll crave again and again.

Whiskey-Apple Cider Pot Roast

A savory Pot Roast with a whiskey-apple cider gravy and sweet potatoes you'll crave again and again.


  • 1 tablespoon vegetable oil
  • salt/pepper
  • 2 ½ lb chuck roast
  • 1 large yellow onion – sliced
  • ¼ cup bourbon whiskey (such as Knob Creek)
  • 14.5 ounces low sodium beef broth
  • 1 onion soup packet (such as Lipton Recipe Onion Soup and Dip mix packet)
  • ½ cup apple cider juice
  • 3 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 2 fresh oregano sprigs
  • 4 carrots – peeled
  • 2-3 medium yams peeled or 3-4 red potatoes*
  • 4 celery stocks


Preheat oven to 325° F

Heat a large dutch oven over medium-high heat, add vegetable oil. Season the chuck roast with salt and pepper on all sides. Add the chuck roast to the preheated pot and sear each side, about 3 minutes per side. Remove the chuck roast from the pot and set aside.

Turn the heat down to medium for the same pot and add in the onion and whiskey, season with salt to help the onions sweat. Using a wooden spoon stir the onions frequently and scrape up any brown bits from the bottom of the pot that are left over from searing the meat – this will help to enhance the flavor of the roast.  Allow the onions to cook for about 3 minutes until the alcohol cooks out and the onions are soft. Spread out the onions evenly in the bottom of the pan and place the seared chuck roast on top.

In a separate bowl combine the beef broth, onion soup packet and apple cider – stir to combine.  Pour this gravy mixture over the chuck roast. Add in the fresh herb sprigs, making sure they’re submerged in the gravy broth – you can tie them together with kitchen twine. Cover the pot with the lid and place in the oven. Allow to roast in the oven 2 ½ hours. Flipping the meat half way through.

While the initial roasting time is underway, wash and cut up your carrots, potatoes/yams and celery into 1 inch chunks and set aside.

Once the initial 2 ½ hour roasting time is complete add in the chopped vegetables, cover the pot again and place back in the oven, allowing it to roast for another 1 hour. Once the final roasting time is complete remove the pot roast from the oven – the chuck roast should be fall-apart tender and the veggies should be cooked through.

To serve remove the meat and pull into bit size pieces. Remove any excess fat from the top of the pot roast gravy and then add the meat back into the pot. Serve warm with crusty garlic bread to sop up all of the savory gravy.

*I prefer to use yams over regular potatoes in this dish, but you can do a combination of the two or choose your favorite.

What comforting dish are you most excited to eat this Thanksgiving and holiday season? I can’t wait to see what everyone’s cooking up and get some foodspiration.

Thanks for stopping by CB EATS! Don’t want to miss a recipe or post? – subscribe to email updates or follow along on Instagram or Pinterest.

xo CB

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