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Apple Cider Wagyu Pot Roast with Gruyere Mashed Potatoes

Nathan Michael & Julia Flowers

Servings

6 to 8

Prep Time

20 minutes

Cook Time

3.5 hours

This Apple Cider-Braised SRF Wagyu Chuck Roast is a rich, slow-cooked dish that combines the luxurious marbling of Snake River Farms Wagyu with the seasonal sweetness of apple cider and aromatic spices. Shallots, garlic, and warm spices like cinnamon and cloves infuse the broth, while apples added in the final stretch give the dish a subtle fruit-forward finish. Served over creamy Gruyère mashed potatoes, it's a comforting yet elevated take on a cold-weather classic.

Apple Cider Wagyu Pot Roast with Gruyere Mashed Potatoes

Ingredients

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    • 1 tablespoon SRF Wagyu Beef Tallow
    • 1 SRF Wagyu Chuck Roast
    • Kosher salt and black pepper
    • 1 cup shallots, chopped
    • 3 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 2 cups apple cider
    • 2 cups beef broth
    • 1 large onion, sliced
    • 1 tablespoon Dijon mustard
    • 1 tablespoon tomato paste
    • 2 cinnamon sticks
    • 4 whole cloves
    • 1 large bunch thyme
    • 2 large apples, peeled and sliced into 1-inch pieces

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    • 3 pounds Yukon Gold potatoes
    • 5 oz Gruyère cheese, shredded
    • 1/2 cup salted butter, room temp
    • 1/2 cup heavy cream
    • Kosher salt and black pepper, to taste

    Directions

    1. Preheat the oven to 325°F.

    2. Pat the chuck roast dry and season generously on all sides with salt and pepper.

    3. In a large Dutch oven, melt beef tallow over medium-high heat. Sear the roast for 2 to 3 minutes per side, until golden brown. Remove and set aside.

    4. Reduce heat to medium, add shallots, and cook until translucent. Add garlic and stir in the flour, cooking for 1 minute while stirring to avoid browning.

    5. Pour in apple cider, beef broth, Dijon, and tomato paste, scraping the bottom of the pot to release any brown bits.

    6. Return the roast to the pot. Nestle in the cinnamon sticks, cloves, thyme, and sliced onion.

    7. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender.

    8. Around the 2.5-hour mark, add apple slices to the pot and return to the oven for the final 20 to 30 minutes.

    9. When done, remove and discard thyme sprigs and cinnamon sticks. Taste the broth and adjust seasoning as needed. Shred the roast or serve in large pieces with the cooking liquid spooned over the top.

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    1. Place the potatoes (peeled or unpeeled, based on preference) in a large pot and cover with cold water.

    2. Season the water with 3 tablespoons of kosher salt and bring to a boil. Cook for 15 to 20 minutes, until fork-tender.

    3. Drain well and return to the pot. Add butter, heavy cream, and shredded Gruyère.

    4. Mash until smooth and creamy, adjusting cream or butter as needed.

    5. Season with salt and pepper to taste, and serve warm beneath generous spoonful’s of pot roast and braising liquid.