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

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4.5 10 19
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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, Hayti, South Dakota
TOTAL TIME: Prep: 30 min. Cook: 5 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 5 hours + standing
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving: 242 calories, 8g fat (3g saturated fat), 108mg cholesterol, 256mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.


  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.
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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luigimon User ID: 1692040 221533
Reviewed Feb. 27, 2015

"I used a new crock pot and overlooked it a little, but the flavor was great! My apples were mush and ended up just being a part of the gravy....wish I had peeled them, as I think someone suggested. I will make this again, peeling my apples, and cutting the cook time in half."

Krunal1 User ID: 6827277 99676
Reviewed Oct. 23, 2013

"We like this recipe !"

chelsea209 User ID: 3926371 40468
Reviewed Dec. 1, 2012

"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."

galinthewoods User ID: 3317961 204728
Reviewed Oct. 9, 2012

"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."

dilbert098 User ID: 3743376 99523
Reviewed Jan. 13, 2012

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

cwbuff User ID: 441425 99495
Reviewed Nov. 5, 2011

"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."

jjsuitter User ID: 705221 204727
Reviewed Sep. 21, 2011

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

giantsfan51 User ID: 4961354 204726
Reviewed Mar. 14, 2010

"Delicious and easy!:)"

ajones2060 User ID: 4939572 59274
Reviewed Mar. 14, 2010

"What a great recipe!"

jessab123 User ID: 4330029 130723
Reviewed Dec. 18, 2009

"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!"

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