• Apple and Onion Pot Roast

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Chef Smith
    226 recipes


    • 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


    1. In a large nonstick 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.
    2. Cover and cook on low for 5-6 hours or until the meat is tender.
    3. 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.

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