Apple Flavored Pot Roast

Apple Flavored Pot Roast

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"This is a great recipe for a slightly sweet, tender pot roast made with apple cider and onion soup mix."

Ingredients 4 h 15 m {{adjustedServings}} servings 792 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 792 kcal
  • 40%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.
  3. Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.
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Reviews 56

  1. 74 Ratings


This was very easy to prepare and the result is delicious! A nice variation from the traditional pot roast flavor. Even my picky teenager liked it. I used Yukon Gold potatoes and also added a few small quartered onions with the vegetables. The meat was very tender, juicy and flavorful; it was good served with the broth, or you can thicken the broth with cornstarch or flour to make a gravy (as picky teenager did).


To make this easier on myself, I made this in the slow cooker by putting the meat and gravy mixture on high for four hours, then I added the carrots and potatoes and cooked for two more hours (still on high). The meat was nice and tender and the sweetness from the apple juice cut through the saltiness of the soy and onion soup mix. My husband liked it.

Carrissa Smith

My kids loved this pot roast! Which is a great things because they are picky eaters. I did a few things differently, though. Instead of cooking it in the oven, I cooked it in a Crock Pot for 6 hours and omitted the veggies. Then when it was finished I put it in a baking pan, poured half of the broth on it and used the remaining broth for gravy. It was tender, juicy and delicious!