Apple And Onion Beef Pot Roast Recipes

Steps:

• Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. , Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.
• Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.

Steps:

• Brown roast on all sides in oil, in skillet, and transfer to a slow cooker.
• Add 1 cup of water to skillet to loosen browned bits, and pour over roast.
• Sprinkle with seasoned salt, soy and worcestershire sauces, and garlic powder.
• Top with apple and onion.
• Cover, and cook on low 5-6 hours.
• Remove roast, and onion, discard apple, and let stand 15 minutes.
• To make the gravy, pour juices from roast into a saucepan and simmer until reduced to 2 cups.
• Combine cornstarch and water until smooth in a small bowl, and stir in beef broth.
• Bring to a boil, continue cooking for 2 minutes until thickened.
• Slice roast, and serve with gravy.

Steps:

• Heat oil in dutch oven over medium high heat.
• Braise meat for about 5 minutes, turning often until browned on all sides.
• Remove, set aside and keep warm.
• Saute onions in dutch oven until limp.
• Add broth, apple juice, wine, onion soup mix& spices and stir well.
• Return beef to dutch oven.
• Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
• Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
• Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

Steps:

• In a large nonstick skillet coated with nonstick 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 over beef and onion.