Recipe: Apple Cider Pot Roast Recipes (2)

Bavarian Pot Roast

3 pounds Beef arm pot roast (to 4 lb)
1 teaspoon Vegetable oil
1 1/2 teaspoons Salt
1/8 Freshly ground black pepper
1/2 teaspoon Ground ginger
3 Whole cloves
4 medium Apples - cored and quartered
1 small Onion - sliced
1/2 cup Apple juice
3 tablespoons Flour (to 4 TB)
3 tablespoons Water (to 4 TB)

Wipe roast well and trim off all excess fat;
lightly rub top of roast with oil; dust with
salt, pepper and ginger; insert cloves into
roast; place apples and onions into crockpot and top
with roast; (cut in half, if necessary, to fit easily)
pour apple juice around roast, not over the top;
cover and cook on LOW for 10 to 12 hours;
remove roast and apples to a warm platter;
turn crockpot to HIGH; make a smooth paste of
the flour and water then stir it into crockpot;
cover and cook until thickened.
Makes 6 to 8 servings. (about 3 1/2 quarts)

Dutch Oven Pot Roast
Servings: 6

5 lb Round Pot Roast
2 T Shortening
1/2 c Apple Cider
8 ea Carrots, Pared *
6 ea Large Potatoes **
8 oz Fresh Okra ***
1/2 cup barbeque sauce
2 tsp salt
2 ea Onions, sliced

*Carrots should be peeled and cut into 2-inch chunks.
**Potatoes should be peeled and quartered.
***One 10 oz pkg of frozen okra can be substituted.

Rub meat with salt. Melt Shortening in
Dutch oven; add meat and cook over
medium heat, turning once. Reduce heat;
pour barbeque sauce and cider over meat.

Cover and simmer on top of range or in 325
degree F. oven for 3 to 4 hours.

Add carrots, potatoes and onions 1-1/2 hours
before end of cooking time.

Add okra 15 minutes before end of cooking time.