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, 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
Reviews
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.
We like this recipe !
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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.
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.
This was an interesting twist to roast beef. It was pleasantly sweet and light tasting. I will make this on a hot autumn day.
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.
WOW. Loved it. Added another apple and onion for extra.
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