Reviewed: Nov. 3, 2009

Everyone in our family loved this recipe! I also added fresh carrots cut in 1 1/2" lengths to the slow cooker and served over egg noodles. I didn't use the browning sauce either.

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John

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Reviewed: Oct. 18, 2009

Very good!

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Judy

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Reviewed: Oct. 9, 2009

Wonderful rainy day meal

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Andy

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Reviewed: Sep. 24, 2009

I would make this again. My family loved it. A nice change from the cream of mushroom/ onion soup recipes. I had all the ingredients on hand! I added carrots. I did not bother straining the liquid, or thickening the gravy. I did not even use the browning sauce. The apples were bland after cooking and mushy so you can discard them. I served mine with mashed potatoes and some horse radish sauce. I am thinking of maybe substituting apple cider or juice in place of the apple's next time!

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TEESA2YOU

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 2, 2009

YUM!!YUM!! The blend of flavors is surprisingly delicious! I made this with Brazilian White Rice (find it in Allrecipes) Try this roast, you will love it!

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Jun. 12, 2009

This was a very unique blend of flavors. Nice. My family enjoyed it. I lef the apples in it and they were kind of strange, but my brother enjoyed eating them. lol.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Apr. 26, 2009

Great, thanks!

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Erica

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 27, 2009

This was WONDERFUL! I used venison instead of beef and I couldn't even tell the difference. Apple takes the gamey taste away -- that is why I looked for a roast recipe that called for apples! It is just as good or better than my regular roast beef, so I will try this with beef, too. The only thing I didn't use was the browning sauce -- it didn't need it.

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Natural & Good4U

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This was absolutley wonderful!

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patrashcan

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Reviewed: Sep. 9, 2008

This was very easy to make. I wasn't sure what 'browning powder' was so I just added a packet of instant gravy instead. Don't know how much flavour the apple actually gave the gravy but it was nice enough.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 3, 2008

Ok. This cut is not as tender as brisket, believe it or not.

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Robyn

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Reviewed: Aug. 27, 2008

Hubby and I liked this change for us- APPLES with ONION -- with beef roast. Since we live in the South - we used a BIG VALDALIA onion & 2 Grannie Smith Apples. Used a well trimed chuck roast--Strained out apple and onion-->>> pureed in blender.--deglased remainder of liquids and added back to apple mixture. Heated through to bubble-- Serve on sliced beef or on side

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Mary KAT

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 18, 2008

This was very moist and tasty, my husband said it was the best pot roast I've made so far (I've had a lot of bad ones...) The key is cutting the roast in half so it's submerged in liquid as it cooks. Next time though I'll add another 1/2 cup or so of water or beef broth; not all of it was covered in liquid and that part was a little dry. I used two golden delicious apples (I prefer sweet apples)and pressed out the juices through a sieve before thickening the gravy. The apples add a great flavour to the gravy. The browning sauce wasn't necessary.

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Baker

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Reviewed: Apr. 14, 2008

This is one of the tastiest pot roast recipes I've tried. I used a shoulder roast & cooked in the CrockPot for 4 hours on high. I tweaked it a little: used a cup of leftover Guinness for part of the liquid and added allspice and ginger to accent the apple flavor. Next time I'll use 2 apples. Meat was moist and tender!

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TerriLeeAnn

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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Reviewed: Mar. 17, 2008

I've been trying to add new meals to my repertoire, so I've been asking my fiancé to rank the new dishes I make from 1-10. Normally, it falls somewhere between 5-7; this was the first dish to get a 10 from both of us. It's extremely easy to prepare, very flavorful and seems like it would go well with a multitude of sides. I'm looking forward to reheating it tonight (with egg noodles instead of potatoes!)..yummy!

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BUFFALOS9

Cooking Level: Intermediate

Home Town: Athens, Ohio, USA

Living In: Boulder, Colorado, USA

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Reviewed: Feb. 27, 2008

Since I'm pretty new at cooking, I do everything verbatim on a recipe. This one turned out fantastically! My husband said it was some of the best pot roast I've ever made. He had seconds and finished off the leftovers the next day. The gravy was, in my opinion, the key to the overall taste. Everything about this was easy to follow!

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Penny

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 19, 2008

Great recipe! The gravy w/ the apple taste is yummy. Kids loved this recipe. The beef was very, very tender.

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Cyndi

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Jan. 7, 2008

i made this last night and used 1/2 the amount of roast, but used the same amoutn of onioins and used 2 green granny apples. i think this may have solved the issue the other reviewers commented on about not being able to taste the apples enough. i did not use soy sauce or browning sauce in the gravy because i had neither and i had tio make this dinner for 4 people on short notice. however, this was very tasty the way i made it and the onions definitely picked up the flavor of the apples which was a perfect accompaniment to the roast. wonderful.

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Tina

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Reviewed: Nov. 18, 2007

This was good and easy to make. Meat was tender with great flavor.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

So easy and so good. I browned the roast in a bit of olive oil before placing it in the slow cooker. I used two Granny Smith apples and skipped the gravy making. The au jus from the roast was good ladled over all. Pot roast just doesn't get any easier - or tastier.

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