Apple Cider Roast

Preheat your oven to 300F.

Pat the roast dry. Mix the salt, pepper, smoked paprika, garlic powder, and onion powder. Rub all over the roast. Heat the oil in a large dutch oven over medium-high heat. Sear the beef on all sides until deep golden brown (about 4–5 minutes per side). Remove and set aside.

In the same pot, add the onions, garlic, and butternut squash. Sauté 4-5  minutes until softened. Stir in tomato paste and cook 2 minutes to caramelize. Pour in 1 cup of the apple cider to deglaze the pan. Add the remaining cider, beef broth, and soy sauce. Nestle in thyme, bay leaves, cinnamon stick, sliced apple, and roast. Cover the pot and place in your preheated oven to slow cook for 5-6 hours. It’s done when it’s fall-apart tender.

Remove the roast and strain out the solids. Simmer the braising liquid for 5–10 minutes to thicken slightly. Whisk in 1–2 tbsp cold butter to make it shiny and rich.

Slice or shred the roast. Spoon the apple cider gravy over top. Garnish with fresh thyme or parsley.