Making Cider Braised Pot Roast with Crispy Sage Butter Potatoes is a straightforward process. Follow these steps for a delicious meal:

1. Preheat Your Oven: Start by preheating your oven to 325°F (165°C).
2. Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides.
3. Sear the Meat: In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast for 4-5 minutes on each side until browned.
4. Sauté Onions and Garlic: Remove the roast and set aside. In the same pot, add diced onions and minced garlic, cooking for 2-3 minutes until softened.
5. Deglaze: Pour in the apple cider, scraping up any browned bits from the bottom. This adds depth to your braising liquid.
6. Add Herbs: Place the roast back into the pot, along with fresh thyme and rosemary. Bring to a gentle simmer.
7. Braise: Cover the pot with a lid and transfer to the preheated oven. Cook for about 2 hours, or until the meat is tender and easily shreds with a fork.
8. Prepare the Potatoes: In the last 30 minutes of cooking, toss the halved baby potatoes in a separate bowl with olive oil, salt, and pepper.
9. Roast Potatoes: Transfer the potatoes to a baking sheet and roast in the oven alongside the pot roast for 25-30 minutes, until golden and crispy.
10. Make Sage Butter: While the potatoes roast, melt butter in a small skillet. Add the fresh sage leaves and cook for 1-2 minutes until crispy. Set aside.
11. Rest the Roast: Remove the pot roast from the oven and let it rest for 15 minutes before slicing. Reserve the braising liquid for serving.
12. Serve: Slice the pot roast and serve it with roasted potatoes, drizzled with crispy sage butter. Pour the reserved braising liquid over the roast for added flavor.

With these simple steps, you’ll create a hearty and satisfying meal that is sure to impress anyone who sits at your table.