Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3 lb) boneless pot roast | ||
| 2 c. apple cider | ||
| ⅓ c. Hy-Vee Select red wine vinegar | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. ground allspice | ||
| 1 tsp. ground bay leaves | ||
| 1 tsp. Hy-Vee ground ginger | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| 2 tbsp. molasses | ||
| 1 (1 lb) bag baby carrots | ||
| 1 medium onion, sliced | ||
| 2 Golden Delicious apples, peeled, cored, sliced |
Directions
- In a large slow-cooker ceramic crock, place pot roast. Whisk together apple cider, vinegar, salt, allspice, bay leaves, ginger, cinnamon and molasses. Pour over pot roast. Cover and refrigerate overnight, turning roast once.
- Before cooking, top roast with carrots and onion. Cook on HIGH for 6 hours or LOW for 10 hours. Add apple slices halfway throughout cooking process.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 130mg
- Sodium: 520mg
- Total Carbohydrates: 32g
- Protein: 48g
Daily Values
0%
Vitamin A 210%
0%
Vitamin C 6%
0%
Iron 30%
0%
Calcium 6%
Recipe Source:
Hy-Vee HealthMarket, November 2008.