Throw the ingredients for Apple Cider Pot Roast into a slow cooker and forget about it until dinner.
Pot roast is the ultimate fall supper. Last weekend, my house was filled with the sweet aroma of Apple Cider Pot Roast cooking in the slow cooker. The meat is fall-off-the-bone tender when done. The best part was having enough left over to make a second meal, Pot Roast Pot Pies topped with Pillsbury® Crescent Rounds.
As a little girl, I loved Pillsbury® Crescent Rolls and would slowly unwind the warm, soft, buttery rolls, trying to make them last as long as possible. I’ve found the rounds make an easy topping for pot pies.
Slow cooking is a simple way to prepare dinner. Just layer all the ingredients in the cooker, cover it and turn it on. At dinnertime, you have a delicious meal for your family. Serve it with mashed potatoes, or cut up potatoes and add them to the roast.
Refrigerate any extra. The next night, place the leftovers in individual ramekins, set on a cookie sheet and bake.
After 10 minutes, place the Pillsbury Crescent Rounds on another cookie sheet and bake alongside the ramekins for another 10-13 minutes. Before serving, top each ramekin with a crescent round.
Serve warm from the oven with a salad for another quick meal.
