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Pot Roast Smothered In Onions

4 large cooking apples -- unpeeled and cored -- sliced 1/4" thick
1 teaspoon ground cinnamon
2 1/2 pounds boneless beef chuck pot roast
1 tablespoon vegetable or canola oil
4 medium yellow onions -- thinly sliced
1 cup apple juice or water
2 cloves garlic -- minced
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano leaves {or 1 teaspoon dried, crumbled}
1 tablespoon chopped fresh thyme leaves {or 1 teaspoon dried, crumbled}
Salt and pepper -- to taste

Put apples in a 3 1/2-quart or larger slow cooker. Sprinkle with cinnamon.

Trim fat from roast. If necessary, cut roast into 2 pieces to fit into slow cooker. In a large skillet, brown roast in oil over medium-high heat, turning roast to brown on all sides, about 10 minutes. 3. Put roast on top of apples. Separate onions into rings and put on top of meat. In a small bowl, combine remaining ingredients and pour over meat and onions. Do not stir. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Transfer meat to a carving platter. Let stand for 15 minutes before slicing. Serve with apples, onions, and any pan juices.

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