A dish that invokes Sunday dinner in late fall, this roast uses applesauce as part of the glaze and sauce. Serve with buttered Brussels sprouts, mashed potatoes and Fall Apple Slaw (side dish category).
Posted: Nov. 11, 2012
My Profile | Cooks I Like Reviews | Photos Recipes | Menus | Blog
Posted: Feb. 19, 2012
Posted: Nov. 5, 2010
Read our allrecipes.com blog
