Apple Flavored Pot Roast

These people are crazy! This is the best grub food I’ve had in a very long time! Incredibly creative. I had my doubts when I was making it, but now that I have tried it, I would definitely say this is a keeper. No alterations! Very very nice, good job!

This is awesome! I made it with actual apple cider instead of water and apple juice concentrate, and I used Lipton Beefy Onion dry soup mix. I also substituted coconut aminos for soy sauce, and sprinkled coarse ground black pepper and garlic powder on each side. Both times there were no leftovers!

I liked the idea of using the apple juice concentrate but had to tweak recipe when it cmae to onoion soup mix. onion allergy. i used buillion cube s in place of soup mix similar profile. we thought it was a very good roast tender used sauce to make gravy.

Everyone loved it!!!!

I rate this as I love it but I changed the recipe slightly. I added 1/4 cup of packed brown sugar and dissolved it in the juice after the roast had cooked for a while. I did let some of the brown sugar on the roast as well. The sugar makes the roast and carrots more tender.

Delicious. I cooked it in the crock pot by coating it in the onion soup mix and searing it in a pan. I put it in the crock pot and added the veggies (carrots and parsnips)underneath. The sweet and savory combo worked nicely.

I loved this (and so did my husband, who doesn’t normally like sweet or apple flavored meals). I browned the roast in a skillet and poked about 10 garlic slivers into it then transferred to my crockpot. I added the rest of the ingredients and slow-cooked for about 6 hours. I can’t wait to make it again… the leftovers went much too quickly.

My roast is cooking as I write this. I used 21/2 cups apple cider instead of apple juice concentrate. I also browned beef and veggies first, deglazing the pan with 1/2 cup brandy before adding the cider. Because I generously seasoned the roast and veg with salt and pepper, I did forgo the soy sauce. I tasted the broth as I put the roast in the oven—-very good balance of sweet and savory. Will add beef broth to drippings when making gravy.

I loved this dish! The only thing I did differently was instead of juice concentrate I used apple sauce, just a bit more than 12 ounces though and it was incredible!

Delicious pot roast! It was so good, a 3 lb roast only served 2 of us with a little left for lunch. Not too sweet or onion-y. I cooked mine in a slow cooker. Placed the meat and non-veggies inside as directed on high for 4 hours, then sliced up the veggies and put them on high for another 2. Came out fantastically. Might add sliced apple next time.

I used it with chicken and was delicious! Will use again with beef next time.

Not as good as I thought, though 1 family memeber liked it. Easy to make.

It’s a great recipe, accentuated by the sweetness. Adding a Granny Smith Apple in with the potatoes and carrots gives it an extra ‘umph’. All in all, expect the vegetable to hold more of the apple flavor than the meat, even with the garlic insertions. Basting helps, and should be added to the official instructions. A delicious dish regardless!

I’ve made this recipe numerous times, both in my oven and in my slow cooker. I always make it when my local grocery has roasts on special that come with free bags of veggies. It is a little sweet (I’ve made it with both apple juice and the frozen concentrate) but I don’t find the sweetness overpowering at all. I dump it all in the slow cooker and after an hour or two of cooking, I add in carrots, quartered onions, and diced potatoes. Then I just cook it until the meat falls apart. It’s so delicious. As per another review, I also used my leftovers the first time to make stew and dumplings. I found the recipe for that on here was too many steps for what I had, so I just reheated the leftover frozen pot roast with all the juice and veg and then made dumplings to drop in. It came out super delicious. Great repurposed meal as well. Thank you!

Very good! Simple to make. My kid loved it. I put this in the crockpot on Low for 8 hrs, turned out tender.

Loved making this, very simple, but made a few small changes. A friend of mine told me about this recipe & had mentioned that her vegetables turned to mush, that cooking them for 2 more hours was too much. So I cut that down to 1:15 on the last leg, also used gourmet baby carrots, (unsliced), red potatoes not peeled but cubed & added chopped green onions on the roast @ the start. Perfect!

We have had this a couple of times now, very very good! You will not be sorry.

One of my favs! This roast turns out so good. With the apple flavor and the tenderness, delish. I have to add a little more to it bc of all the men around but still wonderful lol. Ty

Absolutely delicious! My boyfriend is a great cook and experiments with nearly every type of food, and he said this is by FAR the BEST pot roast he’s ever had. I agree!

The roast itself was delicious. The onion mix on top blended well with the sweet apple juice. I had an English cut chuck roast that was a hair under 3lbs, so the cooking time was cut down about 20 minutes. The only reason this wasn’t a 4 star was because the vegetables were bland and undercooked.

Nice flavor..will make again. My house guests asked for the recipe so it got the thumbs up from several people