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Apple and Onion Beef Pot Roast

 Apple and Onion Beef Pot Roast
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
8 ServingsPrep: 30 min. Cook: 5 hours + standing


  • 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


  • 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 of 2

Apple and Onion Beef Pot Roast (continued)

Directions (continued)

  • 2 minutes or until thickened. Serve with beef and onion. Yield: 8
  • servings with leftovers.
Nutritional Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.