Apple and Onion Beef Pot Roast

Apple and Onion Beef Pot Roast

"Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions. --Rachel Koistinen of Hayti, South Dakota"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

5 h 30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
  2. Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.

Footnotes

  • Nutritional Analysis: One serving (3 ounces cooked beef with 3 tablespoons gravy) equals 173 calories, 6 g fat (2 g saturated fat), 69 mg cholesterol, 262 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.

Reviews

Read all reviews 43
  1. 53 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 go...

Most helpful critical review

Meat was well cooked, but I found it was missing some seasoning/spice to it.

Most helpful
Most positive
Least positive
Newest

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 go...

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 n...

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 i...

I cooked this a couple of weeks ago and just loved it. I'm making it again tonight. The only thing is that the apples didn't give off that much flavor, I might blend the apples and onions with t...

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...

My only changes were that I used 2 granny smith apples in the recipe and then added cubed potatoes and baby carrots across the top for the last hour. This was fantastic!! I've been looking for...

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 ...

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 g...

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 ...

Other stories that may interest you