Pot Roast With Apples
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Nutritional Guidelines (per serving) | |
---|---|
450 | Calories |
20g | Fat |
15g | Carbs |
51g | Protein |
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Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 450 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 7g | 37% |
Cholesterol 152mg | 51% |
Sodium 723mg | 31% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 2g | 7% |
Protein 51g | |
Calcium 56mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Apples and a variety of spices flavor this unique and delicious pot roast. Use a chuck roast or bottom round in this recipe.
Ingredients
- 1 beef pot roast (3 to 4 pounds)
- 1 tsp. vegetable oil
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. ground ginger
- 3 whole cloves
- 4 medium apples (cored and quartered)
- 1 small onion (sliced)
- 1/2 cup apple juice or cider
- 3 tbsp. flour
- 3 tbsp. water
Steps to Make It
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Trim all excess fat from roast.
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Lightly rub the top of meat with vegetable oil.
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Sprinkle meat with the salt, pepper, and ginger. Insert the whole cloves in meat.
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Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.
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Pour in the apple juice.
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Cover and cook on a LOW for 9 to 12 hours, until tender.
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Remove the roast and apples to a warm platter when fully cooked.
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Turn the slow cooker to HIGH.
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Make a smooth paste with the flour and water and stir the paste into the liquid.
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Cover and cook until thickened.
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Pour gravy over roast when serving.
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