Description

This apple cider braised beef shoulder is tender, flavorful, and perfect for cozy dinners. It’s slow-cooked with sweet apple cider, herbs, and garlic until the beef falls apart—an irresistible one-pot meal.

Ingredients

3 lbs beef shoulder (chuck roast also works)

2 tbsp olive oil

Salt and pepper to taste

1 large onion, sliced

4 garlic cloves, minced

1 tbsp tomato paste

2 cups apple cider (not vinegar)

1 cup beef broth

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

1 tbsp Dijon mustard (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (160°C).

2. Pat beef dry and season generously with salt and pepper.

3. Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until deeply browned (about 10 minutes). Remove and set aside.

4. Add onions to pot and sauté for 5 minutes until soft. Stir in garlic and tomato paste and cook 1 minute.

5. Pour in apple cider and scrape up browned bits from the bottom. Add beef broth, mustard (if using), and herbs. Stir well.

6. Return beef to the pot. Liquid should come halfway up the sides.

7. Cover and braise in oven for 2.5 to 3 hours, or until beef is fork-tender.

8. Remove beef and shred or slice. Simmer remaining liquid on stovetop 10 minutes to reduce into a flavorful sauce.

9. Serve beef with sauce spooned over top and sides like mashed potatoes or roasted vegetables.

Notes

Use fresh apple cider—not apple juice or apple cider vinegar.

Leftovers taste even better the next day.

Freezes well for up to 2 months.

Optional: Add sliced apples or carrots during the last hour for extra fall flavor.