I’m not much of a slow-cooker user. Although I do like the way beef turns out in one. So I adapted my beef pot roast recipe for the slow-cooker.
How did it get?
I think the beef turned out juicy and tender with just the right sweetness from the apples. I used Gala but any sweet apple will work just fine!
Apple and Beef Pot Roast Slow Cooker Style
- 2 to 3 lb beef roast
- 3 medium potatoes cut into wedges
- 2 cups baby carrots
- 1 cup red onion, cut into 1 1/2-inch pieces
- 1 apple, pared and sliced, skin on
- 1 32-ounce carton beef stock
- 2 cups apple juice
- 1/4 cup gravy seasoning (Kitchen Bouquet or Maggi)
- 1/3 cup olive oil plus 2 Tablespoons
- 1/3 cup flour
- Salt and pepper to taste
Ingredients
Par cook potatoes, carrots and onions in beef stock for about 5 to 10 minutes or until about 1/2 cooked.
Brown roast in a large skillet over medium-high heat on all sides using 2 Tablespoons olive oil.
Add broth and veggies to slow-cooker. Place browned roast on top of veggies. Add Maggi, apple, apple juice and then enough water as needed cover roast.
Set slow-cooker on low for 5 to 6 hours.
When roast is done, move it to a cutting board to rest then slice. Remove 1 cup broth, set aside.
Make roux by combine flour and 1/3 cup oil over low heat until thick and bubbly. Slowly add reserved broth to make a paste.
Add roux back into stew. Add sliced meat. Serve.
