Slow Cooker Apple Cider Pot Roast

Slow Cooker Apple Cider Pot Roast

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"Melt-in-your-mouth fall meal! You must give this recipe a try!"

Ingredients 1 d 8 h 20 m {{adjustedServings}} servings 867 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 867 kcal
  • 43%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 141.5g
  • 46%
  • Protein:
  • 51.1 g
  • 102%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Whisk apple cider, brown sugar, ground cloves, whole cloves, pepper, ginger, and cinnamon together in a bowl; pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
  2. Stir carrots, potatoes, marinade, and beef together in a slow cooker.
  3. Cook roast in the slow cooker set to Low until meat is cooked through and tender, 8 hours.
  4. Transfer 3 cups of the cider broth from the slow cooker to a saucepan. Whisk quick-mixing flour into cider broth; simmer until gravy thickens, about 5 minutes. Stir brown gravy mix, salt, and pepper into cider gravy.
  5. Set roast, carrots, and potatoes on a serving platter; pour cider gravy over the top.
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Reviews 3

  1. 7 Ratings

mrs. kosmos

The marinade needs salt and something else, though not sure what exactly the something else is. Maybe red pepper? There also should be onion in with the potatoes and carrots. I think those few changes would take it from so so to tasty.


I saw this recipie and thought wow this looks delicious and simple. I guess it is too simple cuz it tastes like meat boiled in water. The gravy came out good tho...def not good recipe!!!!

Joanna Jamil

Salt, yes it definitely needs salt. I add a French onion soup mix package in order to add the flavor that one typically gets from a more traditional pot roast from the faun (brown yumminess on the bottom of the pan from searing the meat first)long with an onion, cinnamon stick and celery stocks. Really wish I would have backed off on the cloves though.