envy™ Apple Beef Pot Roast
INGREDIENTS
- The Roast
- 2 envy™ apples, large diced
- 1-1.5 kg beef chuck roast
- 3 tbsp kosher salt
- Pepper mill
- 1 bunch carrots (about 8 medium sized carrots), peeled and quartered
- 1 onion, sliced
- 2 washed potatoes large diced
- 1 head of garlic, extra skin removed and the top half removed
- 4 cups beef broth (plus more if you have a larger slow cooker)
- 2 tbsp canola oil
- The Gravy
- 3 tbsp butter
- 3 TBSP flour
- Salt and pepper to taste
- The Garnish
- 2 tbsp freshly chopped parsley
- 1/2 cup freshly diced envy™ apples
METHOD
The Roast
- Heat a large saute pan over high heat. Add canola oil and let warm
- Meanwhile generously season all sides of the roast with salt and fresh cracked pepper
- Add the roast to the hot oil and sear on all sides until a golden crust forms (about 2 minutes per side)
- Remove the roast from the pan and place into slow cooker. Surround with the envy™ apples, carrots, potatoes, head of garlic, and then fill with enough beef broth to almost cover roast
- Let cook on low for 8 hours or until a fork can easily shred meat
- Remove head of garlic
- Remove 3 cups of the broth and set aside
The Gravy
- In a small pot, melt 3 tbsp butter and then whisk in 3 tbsp flour and cook for approximately 1 minute over medium heat, stirring constantly. Add broth and bring to a boil, whisking frequently. Season with salt and pepper to taste
The Garnish
- To serve, shred roast into large chunks and evenly divide among bowls. Spoon vegetables and apples around roast and then top with gravy. Garnish with freshly chopped parsley and apples
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