Apple and Onion Beef Pot Roast |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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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 Ingredients:
1 beef sirloin tip roast (3 pounds), cut in half |
1 cup water |
1 teaspoon seasoned salt |
1/2 teaspoon reduced-sodium soy sauce |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon garlic powder |
1 large tart apple, quartered |
1 large onion, sliced |
2 tablespoons cornstarch |
2 tablespoons cold water |
1/8 teaspoon browning sauce |
Directions:
1. In a large nonstick skillet coated with 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.
2. Cover and cook on low for 5-6 hours or until the meat is tender.
3. 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 with beef and onion. Yield: 8 servings with leftovers.
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