Apple Cider Pot Roast With Vegetables Recipes

APPLE CIDER POT ROAST WITH VEGETABLES

Steps:

• Sprinkle beef with salt and pepper. Place in 4- to 5-quart slow cooker. Add remaining ingredients.
• Cover; cook on Low heat setting 6 to 8 hours.
• To serve, drain juices. Serve juices over beef and vegetables. If desired, serve with mashed potatoes. Use remaining 4 servings for "Pot Roast Pot Pies."

VENISON POT ROAST WITH VEGETABLES

Steps:

• Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

SLOW COOKER APPLE CIDER POT ROAST

Steps:

• Whisk apple cider, brown sugar, ground cloves, whole cloves, pepper, ginger, and cinnamon together in a bowl; pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
• Stir carrots, potatoes, marinade, and beef together in a slow cooker.
• Cook roast in the slow cooker set to Low until meat is cooked through and tender, 8 hours.
• Transfer 3 cups of the cider broth from the slow cooker to a saucepan. Whisk quick-mixing flour into cider broth; simmer until gravy thickens, about 5 minutes. Stir brown gravy mix, salt, and pepper into cider gravy.
• Set roast, carrots, and potatoes on a serving platter; pour cider gravy over the top.

APPLE CIDER ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425°F.
• Scrub and cut the vegetables into uniform sizes.
• Peel the garlic cloves.
• Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
• Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
• Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
• Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
• Meanwhile, whisk the vinaigrette ingredients.
• Toss the hot roasted vegetables with the vinaigrette and serve immediately.

APPLE CIDER PORK POT ROAST

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.