Apple Cider Braised Beef with High Protein Sweet Potato Mash

Tender chuck roast is slow-braised in aromatic apple cider, tomato paste, and balsamic for an Italian-inspired, fall-worthy main. Served atop silky sweet potato mash enriched with protein-rich cottage cheese, this dish is both comforting and elevated—perfect for dinner guests or an indulgent night in. Finished with bright steamed green beans for color and crunch.

By @emily

Original recipe source

Cook time: 180 minutes

Servings: 5

Ingredients

• 2 Sweet Potatoes medium to large, whole, unpeeled
• 0 Parchment Paper
• 2.5 pounds Chuck Roast trimmed of excess fat
• 0 Salt
• 0 Pepper freshly ground preferred
• 0 Paper Towels
• 2 tablespoons Extra Virgin Olive Oil
• 0 Chuck Roast from previous step
• 1 White Onion finely diced
• 3 cloves Garlic minced
• 2 tablespoons Tomato Paste
• 1 tablespoon Balsamic Vinegar
• 2 cups Apple Cider not apple cider vinegar
• 0 Chuck Roast from previous step
• 0 Braising Liquid left in the pan
• 0 Sweet Potatoes roasted, peeled
• 0.67 cup Cottage Cheese full fat preferred for creaminess
• 0 Salt
• 0 Sweet Potatoes peeled, roasted
• 0 Blended Cottage Cheese from previous step
• 0 Salt
• 0 Pepper
• 0 Garlic Powder
• 0 Green Beans trimmed
• 0 Olive Oil
• 0 Salt
• 0 Sweet Potato Mash from previous step
• 0 Braised Beef sliced or shredded
• 0 Apple Cider Sauce reduced
• 0 Green Beans from previous step
• 0 Extra Virgin Olive Oil for drizzling
• 0 Pepper freshly cracked

Instructions

1. Preheat your oven to 450°F. Scrub the sweet potatoes and pierce them with a fork. Place on a baking sheet lined with parchment paper and roast until very tender and the skins wrinkle, about one hour.
2. While the sweet potatoes roast, pat the chuck roast dry with paper towels. Season all sides generously with salt and pepper.
3. Heat a heavy Dutch oven or deep oven-safe pan over medium-high heat. Add olive oil and, once shimmering, sear the chuck roast on all sides until deeply browned, about 2–3 minutes per side. Remove the beef and set aside.
4. Lower the heat to medium. Add diced onion to the same pan and sauté until translucent and beginning to turn golden, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
5. Add tomato paste and cook, stirring constantly, until it deepens in color and begins to stick to the bottom, about 2 minutes.
6. Deglaze the pan with balsamic vinegar, scraping up any browned bits with a wooden spoon. After 30 seconds, pour in the apple cider and bring the mixture to a simmer.
7. Return the seared beef to the pan, nestling it in the liquid. Cover tightly with a lid or foil. Reduce the heat to low and simmer gently for about 2 hours, turning the roast halfway through, until the beef is fork-tender.
8. Once the beef is tender, transfer it to a cutting board. Skim any excess fat from the braising liquid and simmer the sauce, uncovered, to thicken to a glossy consistency if desired.
9. Carefully remove the skins from the roasted sweet potatoes while still warm and transfer the flesh to a medium bowl.
10. In a blender or food processor, blend cottage cheese with a pinch of salt until completely smooth and creamy.
11. Add the blended cottage cheese to the bowl with the sweet potatoes. Season with salt, pepper, and a touch of garlic powder. Mash together until smooth and fluffy, or blend half the sweet potatoes with the cheese for an ultra-smooth texture.
12. Steam green beans until crisp-tender and bright green, about 3–4 minutes. Drain and season with a light drizzle of olive oil and a pinch of salt.
13. To serve: Spoon sweet potato mash onto each plate. Top with slices or chunks of braised beef and a generous ladle of the apple cider sauce. Arrange green beans alongside. Finish with a drizzle of extra virgin olive oil and a sprinkle of fresh cracked pepper.