In a 5- to 6-quart slow cooker, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic, and rosemary and toss to combine.
2
Season the roast with 1 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
3
Transfer the roast to a cutting board and slice. Serve with the vegetables.
4
Find this delicious recipe and more at https://www.countryliving.com/food-drinks/recipes/a34746/slow-cooker-cider-braised-pot-roast-recipe-wdy0115/
Ingredients
1cupapple cider
3tbsptomato paste
2tbspflour
2tbspWorcestershire sauce
Kosher salt & pepper
3medium onions
4cloves of garlic
2sprigs fresh rosemary
1bottom round roast or chuck roast
Directions
1
In a 5- to 6-quart slow cooker, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic, and rosemary and toss to combine.
2
Season the roast with 1 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
3
Transfer the roast to a cutting board and slice. Serve with the vegetables.
4
Find this delicious recipe and more at https://www.countryliving.com/food-drinks/recipes/a34746/slow-cooker-cider-braised-pot-roast-recipe-wdy0115/
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