Apple Orchard Pot Roast

Yield: 8 servings (serving size: 3 ounces beef, about 1 cup vegetable mixture, and 1/4 cup gravy)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 18%
  • Fat: 6.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 32.2g
  • Carbohydrate: 36g
  • Fiber: 4.9g
  • Cholesterol: 73mg
  • Iron: 5.1mg
  • Sodium: 274mg
  • Calcium: 70mg

Ingredients

  • 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 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), halved and quartered
  • 1 peeled sweet potato (about 1 pound), halved and quartered

Preparation

  1. Preheat oven to 300°.
  2. Trim fat from roast. Heat oil in Dutch oven over medium-high heat until hot. Add roast; cook 5 minutes, 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.
  3. 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.
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