Apple Orchard Pot Roast

Name: Apple Orchard Pot Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters apple juice; 454 grams peeled baking potatoes (about , halved and quartered; 1 kilograms boneless beef bottom round roast; 340 grams carrots (about , peeled and cut into thirds; 1 stick (3-inch) cinnamon; 237 milliliters dry white wine; 6 garlic cloves, peeled; 118 milliliters orange juice; 2 (1 x 3-inch) orange rind strips; 340 grams parsnips (about , peeled and cut into thirds; 1 teaspoons salt; 454 grams peeled sweet potato (about , halved and quartered; 454 grams turnips (about , peeled; 2 teaspoons vegetable oil

Apple Orchard Pot Roast requires approximately 45 minutes from start to finish. This recipe makes 8 servings with 542 calories, 50g of protein, and 14g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course.

Instructions

Preheat oven to 30

Equipment you will use

Oven

Trim fat from roast.

Heat oil in Dutch oven over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add roast; cook 5 minutes, browning on all sides.

Add apple juice, wine, and orange juice; scrape pan to loosen browned bits.

Ingredients you will need

Orange Juice

Apple Juice

Wine

Equipment you will use

Frying Pan

Add salt, garlic, cloves, rind, and cinnamon. Bring to a boil; remove from heat. Cover; bake at 300 for 1 hour.

Ingredients you will need

Cinnamon

Clove

Garlic

Beef

Salt

Equipment you will use

Oven

Remove from oven; turn roast over.

Equipment you will use

Oven

Add vegetables to pan; cover and bake 2 additional hours. Increase oven temperature to 400 (do not remove roast from oven).

Ingredients you will need

Vegetable

Equipment you will use

Oven

Frying Pan

Bake, uncovered, 20 minutes or until roast is very tender.

Equipment you will use

Oven

Remove roast and vegetables from pan. Tent roast with foil; let stand 10 minutes before slicing. Strain cooking liquid through a sieve into a bowl; discard solids.

Ingredients you will need

Vegetable

Equipment you will use

Sieve