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

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apple Orchard Pot Roast Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy