Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions. —Rachel Koistinen, Hayti, South Dakota
Apple and Onion Beef Pot Roast
Apple and Onion Beef Pot Roast
Prep Time
30 min
Cook Time
5 hours 15 min
Yield
8 servings
Ingredients
- 1 beef sirloin tip roast (3 pounds), cut in half
- 1 cup water
- 1 teaspoon seasoned salt
- 1/2 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1 large tart apple, quartered
- 1 large onion, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/8 teaspoon browning sauce
Directions
- In a large skillet coated with 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 with beef and onion.
Nutrition Facts
1 serving: 242 calories, 8g fat (3g saturated fat), 108mg cholesterol, 256mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
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