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Apple Cider & Red Wine Braised Grassfed Pot Roast with Cheesy Polenta Recipe

Grassfed beef braised in apple cider, red wine, and a little spiced apple butter – this spin on the traditional pot roast is incredibly delicious. A simple preparation and low n' slow braise in the oven makes this dish perfect for a cozy Sunday dinner, but also fancy enough for a dinner party. Take the time to strain and reduce the braising liquid into a silky, decadent sauce to really kick things up a notch. The pull apart tender beef is amazing served over creamy, cheesy polenta. If you've never had polenta before, give it a try! It's perfect for enjoying alongside braised meats and so much easier to prepare than mashed potatoes (which would be great too). It doesn't get more comforting than this – let's get cooking!


  • One 1915 Farm Grassfed 2.5 – 3 Lb. Grassfed Rump Roast or Chuck Roast
  • Kosher salt
  • 2 Tbsp flour
  • 1 Tbsp avocado oil or beef tallow
  • 2 Tbsp butter
  • 2 yellow onions, thinly sliced
  • Freshly ground black pepper
  • 4 garlic cloves, lightly smashed
  • 3 shallots, halved
  • 2 cups apple cider
  • 2 cups red wine
  • 4 sprigs fresh thyme, leaves stripped from stems and finely minced
  • 1 sprig fresh rosemary, leaves stripped from stems and finely minced
  • 2 sprigs fresh rosemary, left whole
  • 2 Tbsp apple butter (I used an apple walnut butter that was delicious)
  • 1 Tbsp cold butter, for finishing sauce
  • Flaky finishing salt, such as Maldon (optional), for garnish
  • Additional thyme leaves, for garnish

For the Cheesy Polenta –

  • 4 cups water (can also use broth for a richer flavor & nutrient boost)
  • 1 cup milk
  • 1.5 tsp kosher salt
  • 1 cup polenta (course/medium grind cornmeal)
  • 3 Tbsp butter
  • 1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano 


Remove roast from packaging and generously season with kosher salt on all sides. Don't be shy here, this is a big cut of meat! Let come up to temperature while prepping the rest of the ingredients. 

Preheat oven to 325°F

Sprinkle flour over the roast and rub all over to coat, shaking off excess. The flour will develop a golden crust during searing and later contribute to a thicker sauce. 

Place a large dutch oven or braiser over high heat. Add avocado oil or tallow, and heat through. Carefully add the roast and sear, 3-5 minutes per side, or until a deep golden crust has formed all around.

Remove roast to a plate and set aside. Scoop out any burned flour bits before adding 2 tbsp butter and the sliced onions. Sauté for 5-8 minutes, until very soft and lightly golden. Next, add smashed garlic cloves, thyme, and rosemary cooking 1-2 minutes until fragrant.

Add apple cider and red wine. Using a wooden spoon, scrape browned bits from bottom and sides of pan.

Nestle the seared roast into the braising liquid, surrounded by halved shallots and additional sprigs of rosemary. Spoon apple butter on top of the roast and spread slightly, just to cover the surface of the meat. Place lid on top and transfer to preheated oven for 3 hours, or until very tender and easily shreds apart. 

For the Cheesy Polenta – Bring the water and milk to a boil in a medium sauce pan. Stir in the salt. Gradually add polenta to the pan, whisking at the same time. Reduce heat to low, cover and cook for 25-35 minutes. Stir frequently to reduce sticking to the bottom of the pan. When done, remove from heat and stir in butter and Parmigiano cheese. Taste and add a pinch more salt if needed. 

To Serve – When the roast is done, remove to a cutting board while you prepare the sauce. Place a fine mesh sieve over a medium bowl and pour the braising liquid into the bowl. Reserve the cooked sliced onions to serve alongside the roast, if desired. 

Wipe the dutch oven clean of any vegetable remains to ensure a completely smooth sauce, and pour the strained liquid in. Place pot over high heat and reduce liquid for 10-15 minutes, stirring occasionally. The sauce is done when a wooden spoon dragged through it leaves a line behind that closes somewhat slowly. Remove from heat and add 1 Tbsp cold butter. Stir vigorously into the sauce to emulsify. Taste and add a pinch of salt if needed. 

In a low rimmed bowl or plate, add polenta, followed by a chunk of the roast, finished with sauce spooned over top. Garnish with additional thyme leaves and a pinch of flaky finishing salt. 

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!






1 comment

Samuel Blossom

How many people do you find this typically serves. We have a 2.7 lb roast.

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