Next, pat the chuck roast dry with paper towels and season both sides generously with salt and pepper. Place it in your Dutch oven, pour the marinade over the top, and flip the meat a few times so it’s fully coated. Tuck the rosemary sprigs into the liquid, cover the pot, and transfer it to the oven.

Let the roast braise for about 4 hours total. The exact timing depends on how thick your roast is, so trust the process. At the 3½ hour mark, pull the pot out of the oven and carefully nestle the potatoes around the roast, pushing them down so they’re submerged in the liquid. Cover the pot again and return it to the oven for 30 more minutes.

Once the time is up, remove the pot from the oven and carefully lift the lid, letting the steam escape away from you. Remove the rosemary sprigs, then use two forks to shred the meat right in the pot. It should pull apart easily, and the potatoes should be fork tender. If the meat is still resisting, cover it and give it a little more time in the oven.

For crispier edges, set your oven to broil on high and slide the pot back in, uncovered, for 3 to 4 minutes, until the tips of the beef and potatoes are browned. Spoon all of those rich apple cider juices over everything and serve!