Country Apple Pot Roast

Country Apple Pot Roast

Country Apple Pot Roast

Course Main Course
Cook Time 1 hour 17 minutes
Total Time 1 hour 17 minutes
Servings 8


  • Stack Cooker


  • 1 cup water
  • 1 tbsp dried, minced onion
  • 1 tsp dried rosemary
  • 1 tsp beef bouillon
  • ½ tsp dry mustard
  • ½ tsp cinnamon
  • ¼ tsp pepper
  • 1 boneless beef chuck pot roast (2-2½ lb) trimmed of excess fat
  • 2 medium sweet patatoes peeled and cut into 1″ slices
  • 3 stalks celery cut into 1″ slices
  • ½ can frozen apple jice concentrate thawed (6oz)
  • ¼ cup red current jelly
  • 2 medium cooking apples cored and sliced into ½” rings
  • 2 tbsp cornstarch
  • 2 tbsp cold water


  • In the 3-Qt./3 L Casserole, combine 1 cup water, onion, rosemary, bouillon, mustard, cinnamon, and pepper. Add meat. Cook on high power 5 minutes. Continue cooking on 50% power 30 minutes.
  • Turn meat over. Add sweet potatoes and celery. Combine apple juice concentrate and jelly; pour over meat and vegetables. Cook, covered, on 50% power 25–30 minutes more or until meat is tender, spoon cooking liquid over meat and vegetables once. Add apple rings. Cook, covered, on 50% power 7–9 minutes more or until apple rings are tender. Remove meat and slice. Transfer meat, vegetables, and apple rings to a serving platter, reserving cooking liquid.


  • Strain and skim fat from pan juices. In a measuring cup, measure juices. Add water, if necessary, to equal 1½ cups total; return to Casserole. Combine cornstarch and 2 tbsp. cold water; stir into juice mixture. Cook, uncovered, on high 1½–3 minutes or until thickened and bubbly, stirring every 30 seconds. Spoon some sauce over meat; pass remainder.


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