Country Apple Pot Roast
Servings 8
Equipment
- Stack Cooker
Ingredients
- 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
Instructions
- 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.
Sauce
- 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.