Recipe by PC Sharer
"This is a great recipe for a slightly sweet, tender pot roast made with apple cider and onion soup mix."
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1 (3 pound)
boneless beef chuck roast
1 (12 fluid ounce) can
frozen apple juice concentrate, thawed
1 (1 ounce) envelope
dry onion soup mix
baking potatoes, peeled and diced
carrots, peeled and sliced
This was very easy to prepare and the result is delicious! A nice variation from the traditional pot roast flavor. Even my picky teenager liked it. I used Yukon Gold potatoes and also added a few small quartered onions with the vegetables. The meat was very tender, juicy and flavorful; it was good served with the broth, or you can thicken the broth with cornstarch or flour to make a gravy (as picky teenager did).
Sorry I hate to post a bad review, but this was not good!! I put it on was so excited to have a homecooked meal ready after picking up my husband from being out of town. We get home and serve it and it was to apple tasting. I followed the directions exactly as writen. Whenever you took a bite of the potato and carrot it was sour tasting. Yes, the roast was tender, but did not have good flavor.
To make this easier on myself, I made this in the slow cooker by putting the meat and gravy mixture on high for four hours, then I added the carrots and potatoes and cooked for two more hours (still on high). The meat was nice and tender and the sweetness from the apple juice cut through the saltiness of the soy and onion soup mix. My husband liked it.
My kids loved this pot roast! Which is a great things because they are picky eaters.
I did a few things differently, though. Instead of cooking it in the oven, I cooked it in a Crock Pot for 6 hours and omitted the veggies. Then when it was finished I put it in a baking pan, poured half of the broth on it and used the remaining broth for gravy. It was tender, juicy and delicious!
Really nicely flavored, the sweet of the apple and the salt of the soy balance well. Very tender and not dry at all. I forgot to buy the concentrate (it was even on my list and I just skipped over it!), so I used two of my daughter's 100% apple juice juice boxes. I omitted the water. This still worked! It is a great alternative to the traditional, very salty pot roasts.
SO,SO Delicious! Not too sweet, Not too salty, I would say pretty darn perfect. Very moist! No knives needed! I did add a bay leaf and added more garlic(we are garlic freaks in our house!). A hit in the Elliott house!
This roast was very flavorful. I omitted the potatoes and added 2 coursely chopped onions.I also omitted the apple juice and added a sliced apple and 3 ribs of chopped celery about 1 hour before it was done.I also used 4 cups of beef broth and 1 packet of beef/onion dry soup mix along with the dry onion soup mix.It was very,very good.
I was disappointed with how this roast turned out. I found the apple to be much too sweet. Maybe using half a can of the apple juice concentrate would be better.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Flavored Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 415
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