It’s finally fall. I look forward to this season all year: pumpkins, scarlet maple leaves, blustery wind, butternut squash, gray clouds with bright blue peeks, hay bales, and bags of miniature chocolate bars (perfect for stashing in apron pockets for “mommy emergencies”). Cooler weather invites long baking sessions, wool socks and scarves—and braising. I’m obsessed with braising this time of year. If there’s a cooking method better suited to autumn, I can’t think of it. Low, moist heat and long cooking times warm your heart, stomach, and kitchen. The aromas that waft through the house—and beyond—are another reward; they have made me tear up on occasion.
*I cry over food that makes me happy. Do you think that’s a problem?
After a day spent prepping the garden for winter, raking leaves, hiking with the kids, or apple and pumpkin picking, few things make me feel as content as the mouth-watering scent of a pot roast braised in apple cider and beer. Good food should warm you three times: while you prepare it, as it fills the house with scent, and when you eat it.
Consider the aroma for a moment. Think sweet apple cider, malty beer, savory beef and onions, lifted by ginger, British-style hot mustard, garlic, Worcestershire sauce, and a whisper of curry powder. The result is irresistibly comforting and deeply inviting.
*I was hypnotized, frankly. How else would you explain my inability to do anything else while this roast cooked? I stood in the kitchen like an idiot and grinned for hours watching leaves tumble from the trees. It smelled that good. It was a perfect fall moment—even if eight hours felt like a long “moment.”
This roast has other practical advantages beyond the heavenly smells. It takes only a few minutes to assemble in a slow cooker, and you don’t have to brown the meat first. Skipping that step saves time and reduces mess, and in this recipe the roast doesn’t suffer at all without pre-browning. Toss it together before work, church, or an afternoon outing, and come home to a spectacular dinner. Or stay home and watch the season change while it cooks. Either way, you just might find yourself wiping away happy tears.
Photo note: the pictures for this recipe are inconsistent because the weather was changeable—windy, cloudy, then sunny again—so I didn’t fuss over photography. The food is far better than the photos suggest. Just make the roast. Trust me.
I should also mention the beer can in my photos. I laughed out loud in public when I saw it and bought it because it was ridiculous. The beer itself was surprisingly excellent—one of the best canned beers I’ve tasted—so the purchase was worth it for both flavor and a good laugh.
Apple Cider and Beer Braised Pot Roast
Ingredients:
2½ to 3½ pound top or bottom round beef roast
1 large onion, peeled and sliced into thick rounds
1 packet dry beefy onion soup mix (use one envelope)
2 cups fresh apple cider
1 (12 ounce) can good beer (use a beer you like; porter, stout, or ale—ale is my preference)
1½ tablespoons British-style hot mustard (such as Coleman’s)
1½ tablespoons Worcestershire sauce
1 clove garlic, peeled and minced
1 teaspoon ground ginger
¾ teaspoon mild curry powder
Preparation:
Place the thick onion rounds in the base of your slow cooker.
Trim excess surface fat from the roast and set the roast on top of the onion rounds. Smear the top of the roast with the hot mustard, then sprinkle the dry onion soup mix, curry powder, and ground ginger over the top.
Drizzle the apple cider, beer, and Worcestershire sauce over and around the roast. Add the minced garlic to the liquid surrounding the roast. It may not look pretty at this stage, but trust the process—the flavors will come together beautifully.
Cover and cook on low for 8–9 hours, or until the roast pulls apart easily with a fork.
Transfer the roast to a cutting board. A helpful note: braised meats can dry out quickly when exposed, so I always return the sliced or shredded meat to the cooking liquid before serving. Often I serve it in those pan juices.
Slice or shred the roast into large pieces and return them to the crock with the cooking liquid. Toss gently to coat and serve.
Serving suggestions: broiled polenta squares or creamy mashed potatoes, roasted cauliflower, glazed carrots, a simple tossed salad, and hot crusty bread slathered with butter. My kids call broiled polenta “Italian grits,” and I like them topped with grated Romano or Fontina. Yes, this dinner leans heavily into warm, autumnal browns, but that’s the point—fall flavors are cozy and satisfying. Embrace the brown: it’s savory, delicious, and perfectly seasonal.