Name: Apple Cider Braised Beef
Yield: 4
Ingredients: 3 pounds boneless beef chuck roast; 2 tablespoons arrowroot starch or cornstarch; 2 tablespoons avocado oil; Kosher salt; Ground black pepper; 1 cup apple cider; ¼ cup coconut aminos; 1 teaspoon Dijon mustard; 3 tablespoons apple cider vinegar; 1 teaspoon smoked paprika; ½ teaspoon cinnamon; ¼ teaspoon cayenne pepper; 4 large carrots, halved and sliced in 2-inch pieces; 1 red onion, thinly sliced; 4 cloves garlic, left whole and carefully smashed with the back of a knife; 1 bay leaf; 4 sprigs thyme; 2 tablespoons arrowroot starch or cornstarch

This Apple Cider Braised Beef is the cozy fall dinner you’ll want on repeat all season long. Tender beef chuck is braised in the Instant Pot with apple cider, coconut aminos, Dijon mustard, warm spices, carrots, onion, and garlic, then finished with a silky apple cider sauce. It’s rich, savory, slightly sweet, and incredibly comforting, especially served over creamy mashed potatoes. If you’re looking for an easy instant pot recipe or a cozy fall dinner recipe that feels special enough for Sunday supper but simple enough for a weeknight, this one belongs on your table.

for the beef:

3 pounds boneless beef chuck roast
2 tablespoons arrowroot starch or cornstarch
2 tablespoons avocado oil
Kosher salt
Ground black pepper

for the Apple Cider Braising Sauce:

1 cup apple cider
¼ cup coconut aminos
1 teaspoon Dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
4 large carrots, halved and sliced in 2-inch pieces
1 red onion, thinly sliced
4 cloves garlic, left whole and carefully smashed with the back of a knife
1 bay leaf
4 sprigs thyme
2 tablespoons arrowroot starch or cornstarch

Method:

Prepare the Beef: Slice the beef into 4 equal pieces. Pat very dry with paper towels. Season all over with 1 tablespoon of kosher salt and 1 teaspoon ground black pepper. Next, sprinkle all over with the arrowroot starch and rub it in. Set the Instant Pot to the sauté function and heat the oil until shimmering and hot. Add the beef (no more than 3 at a time) and sear both sides for 3 minutes, or until a deep golden crust forms. Remove and set aside. Repeat with the remaining pieces.
Make the Apple Cider Braising Sauce: In a medium mixing bowl, combine the apple cider, coconut aminos, Dijon, apple cider vinegar, smoked paprika, cinnamon and cayenne pepper. Mix until fully combined. Add the carrots, onion and garlic to the bowl and toss until everything is evenly coated with the sauce mixture.
Braise the Beef: Pour the braising sauce, carrots, onion and garlic over the seared beef in the Instant Pot. Maneuver the beef pieces with tongs, so that the sauce also reaches the bottom of the pot. Top with the bay leaf and thyme sprigs. Seal the lid and set the Instant Pot to high pressure for 1 hr and 15 minutes. Once cooking is complete, carefully release the pressure and wait until all steam has escaped before opening the lid. Transfer the beef to a clean cutting board and shred.
Finish the Sauce: Once the sauce has cooled slightly, ladle 1½ cups of the braising sauce from the Instant Pot into a blender and add 2 tablespoons arrowroot starch. It’s important to let the sauce cool until warm but no longer steaming hot before blending to prevent pressure from building in the blender. Blend until smooth, then season to taste.
Serve: Spoon the sauce over the shredded beef. Serve warm with mashed potatoes, rice, or roasted vegetables.

Apple Cider Braised Beef