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Home > Recipes > Apple and Onion Beef Pot Roast

Apple and Onion Beef Pot Roast Recipe

Apple and Onion Beef Pot Roast Recipe photo by Taste of Home

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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

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Diabetic Friendly

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Apple and Onion Beef Pot Roast Recipe

Prep: 30 min. Cook: 5 hours + standing

Yield: 8 Servings

30 300 330

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

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.
Cover and cook on low for 5-6 hours or until the meat is tender.
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.

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.

Originally published as Apple and Onion Beef Pot Roast in Light & Tasty February/March 2002, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Apple and Onion Beef Pot Roast

Apple and Onion Beef Pot Roast

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Reviewed on Dec. 01, 2012 by chelsea209

My daughter makes this with pork. Absolutely awesome! She made it at my house when we had out of state company and everyone had seconds...some had thirds! Oh, and granny smith does make a difference.....don't substitute.

Reviewed on Oct. 09, 2012 by galinthewoods

Even though the apple gets very soft during cooking, we eat it with the beef and onions anyway. It almost becomes part of the sauce.

Reviewed on Jan. 13, 2012 by dilbert098

This was an interesting twist to roast beef. It was pleasantly sweet and light tasting. I will make this on a hot autumn day.

Reviewed on Nov. 05, 2011 by cwbuff

This makes excellent gravy! I didn't cut the roast in half and am puzzled why the recipe calls for that, as the roasts I buy tend to overcook easily in crock pots (or the oven, for that matter). Also, I added the mushy apple to the gravy for more flavor. The apples should be peeled if you do that. I will definitely make this again.

Reviewed on Sep. 21, 2011 by jjsuitter

WOW. Loved it. Added another apple and onion for extra.

Reviewed on Mar. 14, 2010 by giantsfan51

Delicious and easy!:)

Reviewed on Mar. 14, 2010 by ajones2060

What a great recipe!

Reviewed on Dec. 18, 2009 by jessab123

This was an excellent roast. I left my 3 pound roast whole and cooked it for the 9 hours I am at work. It was fabulous and the leftovers were delicious!

Reviewed on May. 14, 2009 by badkitty

This roast is absolutely delicious and comes out so moist! A keeper recipe for sirloin tip!