Red Wine Apple Juice And Garlic Pot Roast Recipe

Name: Red Wine Apple Juice And Garlic Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, roughly chopped; 1 apple, peeled and roughly chopped; 6 garlic cloves, minced (or 6 tablespoons of pre-minced garlic); 2 cups apple cider; 2 cups red wine; 1 (1 ounce) package dry onion soup mix; salt and pepper; 1/2 teaspoon ground ginger; 1/4 cup all-purpose flour; 1 (3 lb) roast (beef); 2 teaspoons vegetable oil; 5 stalks celery, roughly chopped; 5 large carrots, roughly chopped; 15 small potatoes, roughly chopped (new or red skin)

Servings: persons

1 large onion, roughly chopped
1 apple, peeled and roughly chopped
6 garlic cloves, minced (or 6 tablespoons of pre-minced garlic)
2 cups apple cider
2 cups red wine
1 (1 ounce) package dry onion soup mix
salt and pepper
1/2 teaspoon ground ginger
1/4 cup all-purpose flour
1 (3 lb) roast (beef)
2 teaspoons vegetable oil
5 stalks celery, roughly chopped
5 large carrots, roughly chopped
15 small potatoes, roughly chopped (new or red skin)

1
Combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. Process until smooth.
2
Combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the roast in the hot oil, turning until golden on all sides.
3
Place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
4
Pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
5
Pour the mixture over the vegetables and roast.
6
Cover the pan with foil, and cook at 300 deg F for 4 hours. Baste the roast in the juices every hour or so.
7
After 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
8
Cover the pan with the foil and increase heat to 425 deg F. Cook for an additional 3 hours. Baste the roast in the juices every hour or so.
9
Serve with the juices, or thicken with corn starch for a wonderful gravy.

613

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, roughly chopped, 1 apple, peeled and roughly chopped, 6 garlic cloves, minced (or 6 tablespoons of pre-minced garlic), 2 cups apple cider, and more.

Yes, Red Wine Apple Juice And Garlic Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Wine Apple Juice And Garlic Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions