Apple spice pot roast tastes like sweet autumn

Apple spice pot roast

Apple spice pot roast

Over the last few years Dan and I have made our fair share of crock pot roasts. Some were great and some were awful. For instance, I once attempted a pot roast with pumpkin in it. It was a mushy, weird mess and I apologized profusely with a big, exaggerated frown on my face as we ate it anyway.

This Apple spice pot roast recipe may be the best I’ve ever made. We have a few more frozen roasts left over from the quarter beef we bought last year, but were out of carrots and parsnips. I don’t think much of a roast with mainly potatoes, so I was contemplating my options. Saturday I purchased some large honey crisp apples at the South Bend Farmer’s Market and two were a little close to the stove and experienced enough heat to sort of cook the sides, so I needed to get those consumed quickly. And the idea for an apple pot roast was born.

I did some googling to see if this idea was absolutely nuts, but I came across several recipes, so I guessed others had been successful or were pretending to have been. So I went for it. Not only was it scrumptious and fall-tastic tasting, it was also delicious for lunch the next day. I don’t think I’ve been all that into roast for lunch in the past, but this one passed the leftover test. Dan said, “It’s like spiced apple sauce, but with a little magic.” The secret ingredient: cardamom. I’ve actually never cooked with cardamom ever before. We had the spice in our cabinet, but it wasn’t open. Apparently cardamom is also very good for you.

Apple Spice Pot Roast

Apple spice pot roast

Recipe adapted from


  • 3 pound arm roast
  • ½ cup red wine
  • 1 large red onion
  • 2 large tart apples, quartered, seeds/core removed
  • 4 garlic cloves, crushed
  • Loose handful of fresh basil
  • 1 tablespoon olive oil
  • Cardamom
  • Nutmeg
  • Paprika
  • Salt
  • White pepper
  • Bay leaf

red onionDirections

  1. Add red wine to bottom of slow cooker pot.
  2. Cut onion in half and cut each round chunk into quarters. Place 4 quarters on bottom of pot and add half the crushed garlic (about 2 cloves worth).
  3. Rinse roast under cool water and generously coat each side with salt, pepper, cardamom, nutmeg and paprika.
  4. Place remaining onion quarters and apple quarters around roast.
  5. Add 1 bay leaf and the basil and sprinkle olive oil on top.
  6. Place slow cooker on high and cook, covered, for 5-6 hours.
  7. Remove roast from crock pot to a 13×9 pan and cover with foil. Let sit for 5 minutes. Meanwhile, remove pan from slow cooker base and pour juices through a fine sieve, reserving apple-onion pulp in one container and juices in another.
  8. Pour juice onto the roast.
  9. Mash the apple and onion pulp and serve as a side for the spice pot roast