When I think of fall, I think of a new crop of luscious apples. I like all apples, but my favorite all around apple is the Gala. They are crisp and sweet and one of the best for apple sauce, pressing for cider, salads, and just eating it for a small dessert. Today we’re making slow cooker roast beef with sweet-tart apples and the spicy tang of red onions. The result is meat that is marinated throughout with incredible flavor.
Slow Cooker Roast Beef With Apples & Onions
Use organic when available. Serves 6.
Ingredients
- 3 lb roast beef
- 1/4 cup red wine
- 1 cup beef stock
- 1 large red onion, chopped
- 2 large apples, cored and cut into chunks
- 1 tbsp olive oil
- 1 large fresh sprig of rosemary, plus some for garnish
- salt and pepper to taste
- 1 tbsp corn starch
- 2 tbsp cold water
Instructions
- Add half of chopped onion on bottom of slow cooker
- Add half of apple slices to bottom
- Rub olive oil on top and bottom of roast
- Brown roast in pan over medium heat for about 4 to 5 minutes
- Remove from pan and add salt and pepper to taste
- Place in slow cooker
- Add the rest of the apples and onions
- Add beef stock to pan on stove to deglaze
- Pour stock and red wine over roast in crock pot
- Top with rosemary sprig
- Cover and cook on high for 6 hours
- Remove roast from slow cooker and place on platter
- Cover with foil and let rest for 5 minutes
- Remove cooked apples-onions from pot with slotted spoon and serve as a side like apple sauce
- Carefully remove insert from cooker and pour liquid through a strainer
- Place liquid back in slow cooker and continue to heat with lid off
- In small bowl, mix corn starch and water until smooth and no lumps
- Whisk corn starch into liquid until it thickens into gravy
- Pour gravy over roast and garnish with fresh rosemary
- Serve warm with vegetables and apple-onion mix
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