apple orchard pot roast


this can be made in the slow cooker or on top of the stove and even in your oven


talk about versatility!


i prefer to serve this meal a day after it is cooked!  once refrigerated the flavors really meld and you can removed any fat that rises to the surface easily.


you can choose what vegetables to use.  and how much of them.  i have tried this with small pearl onion, baby carrots, broccoli stems or asparagus.  when i used the asparagus, i cut the asparagus into 1 ˝  inch pieces, steamed them till bright green.  the crispness of the asparagus with the soft cooked feel of the root vegetables and the tender meet made a very yummy meal.


the one constant i kept each time i made the dish is that of the flavor.  which meant keeping the ingredient list from beef to cinnamon stick intact.  except once i substituted red wine and a couple of times i left out the wine altogether.  each time the flavor was different but very good.


1 (3-pound) boneless beef bottom round roast

2 teaspoons vegetable oil

1 1/2 cups apple juice

1 cup dry white wine

1/2 cup orange juice

1/2 teaspoon salt

6 garlic cloves, peeled

6 whole cloves

2 (1 x 3-inch) orange rind strips

1 (3-inch) cinnamon stick

8 little turnips (about 1 pound), peeled

6 carrots (about 3/4 pound), peeled and cut into thirds

4 parsnips (about 3/4 pound), peeled and cut into thirds

2 peeled baking potatoes (about 1 pound), chunked

1 peeled sweet potato (about 1 pound), chunked



preheat oven to 300°.


trim fat from roast. heat oil in dutch oven over medium-high heat until hot. add roast; browning on all sides. add apple juice, wine, and orange juice; scrape pan to loosen browned bits. add salt, garlic, cloves, rind, and cinnamon. bring to a boil; remove from heat. cover; bake at 300° for 1 hour.


remove from oven; turn roast over. add vegetables to pan; cover and bake 2 additional hours. increase oven temperature to 400° (do not remove roast from oven). bake, uncovered, 20 minutes or until roast is very tender. remove roast and vegetables from pan. tent roast with foil; let stand 10 minutes before slicing. strain cooking liquid through a sieve into a bowl; discard solids. serve with roast and vegetables.


yield: 8 servings (serving size: 3 ounces beef, about 1 cup vegetable mixture, and 1/4 cup gravy)


ok i am now off to make this pot roast again.  this time, i plan to cut the vegetables into 1 inch dice and roast them separately in the oven and make the beef by itself.  i will, however, chop up an onion about 2 cups and add it to the cooking liquid.  the veges will have a very light coating of my favorite canola oil and salt and pepper, perhaps i might add a smidgen of cinnamon! to the veges to be roasted.  my selection will be:  potato, parsnip, beet, broccoli stems and carrots.


so change it up anyway you like it, and enjoy it.


oh yea, if you want to make it in the slow cooker.


use only half of the indicated amount of liquids when cooking in the slow cooker.  once the slow cooker is ready, check to see if you need to use more liquids and add accordingly. 


brown the meat on high heat in a dutch oven  and place in the slow cooker, turn the heat to medium low and  sauté onion, if you are using it, and garlic in the pan you used for the beef.  deglaze with the liquids, bring them to a gentle boil, pour into the slow cooker, add the root vegetables and let it all cook on low for 6-8 hours.   if you start it up at night it will be ready by morning when you get up, at which time, turn off the slow cooker let it cool by placing in a sink with cold water, then cover and place in refrigerator.  when you get home it will be ready to be defatted, reheated and served.


which ever method you use to cook your pot roast, depending on your preference, thicken or reduce the liquids once strained.  if it seems like too much trouble to strain, pick out the pieces of rind, cinnamon stick and cloves as you dish the meal. i happen to like the feel of bits and pieces of stuff in the sauce.


serve with warmed bread and a salad on the side.