Apple Cider Pot Roast with Vegetables

Apple Cider Pot Roast with Vegetables

Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe for Apple Cider Pot Roast Vegetables. For two easy meals, make this delicious pot roast one night, and then make “Pot Roast Pot Pies” the next.

Prep Time

30

Minutes

Total Time

6:30

Hrs:Mins

Makes

4

servings

1
beef chuck roast (3 lb)
Salt and pepper
1/2
cinnamon stick
1/2
teaspoon cloves
3
medium carrots, chopped
3
medium celery stalks, chopped
1
large onion, chopped
2
cups apple cider
1/4
cup apple pie-flavored liqueur, if desired
  1. Sprinkle beef with salt and pepper. Place in 4- to 5-quart slow cooker. Add remaining ingredients.
  2. Cover; cook on Low heat setting 6 to 8 hours.
  3. 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.”
Makes 4 servings (plus 4 servings for “Pot Roast Pot Pies”)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Decrease cider to 1 1/2 cups and add 1/2 cup dark beer.
Add 3 potatoes, peeled and chopped, instead of serving with mashed potatoes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.