Savory Apple Pot Roast


2 TBSP cooking oil
1 medium onion, sliced
2 cups sliced carrots
2 cups apple cider
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon allspice
1 bay leaf
1 boneless pot roast (3-pound)
2 Jonagold or Golden Delicious apples, peeled, cored, and sliced
2 tablespoons flour
1 tablespoon brown sugar
1 cup pretzels, crushed


In a heavy, oven proof pan with a tight fitting lid, heat cooking oil until very hot. Add pot roast and sear on all sides. Add vinegar, cider, salt, allspice and bay leaf. Bring to a boil. Place pan in a 325 deg oven, cover, and allow to a simmer about 1 1/2 to 2 hours or until meat is tender. Remove meat from pan and add onion, carrots, and apples. Place meat back on top of vegetables and bring to a boil on stove and allow to cook about 25 to 30 minutes or just until vegetables are tender. Remove meat to a platter and lift vegetables and apples from the broth with a slotted spoon and arrange attractively around meat. Mix flour, brown sugar and pretzel crumbs and stir into boiling broth. Allow to cook until thickened. Pour a small amount over meat and vegetables to just coat them and pass the remaining gravy with the pot roast.

A couple of words about this recipe. If you wish, you can cook the meat (up to the point you take it from the oven) on the day before. Allow to cool and refrigerate overnight. Before finishing, remove the fat which will have come to the top and hardened. This will make the gravy much better. Second, on the question of the pretzels. I mean a cup before they are crushed. They will crush down to about half a cup. I grind them in the food processor. On the question of how fine to chop them, that all depends. If you want a perfectly smooth gravy, grind to a powder. If you find little chunks of pretzel in the gravy to be interesting, leave some little chunks. This may cause some folks to think that you have lumps in your gravy, but you will know better.


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