Pot Roast With Apples

By Diana Rattray

Updated 08/13/19

pot roast
Diana Rattray
  • Total: 9 hrs 20 mins
  • Prep: 20 mins
  • Cook: 9 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
450 Calories
20g Fat
15g Carbs
51g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8 servings
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

  1. Trim all excess fat from roast.

  2. Lightly rub the top of meat with vegetable oil.

  3. Sprinkle meat with the salt, pepper, and ginger. Insert the whole cloves in meat.

  4. Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.

  5. Pour in the apple juice.

  6. Cover and cook on a LOW for 9 to 12 hours, until tender.

  7. Remove the roast and apples to a warm platter when fully cooked.

  8. Turn the slow cooker to HIGH.

  9. Make a smooth paste with the flour and water and stir the paste into the liquid.

  10. Cover and cook until thickened.

  11. Pour gravy over roast when serving.

Hungry for something else?