This apple cider pot roast is perfect when the apples are the freshest. Fresh apple cider, tomato paste, garlic, onion, fresh rosemary and fresh thyme flavor this tender pull apart beef in such a great way. Tender carrots and creamy Yukon gold potatoes cook along side. This is an easy but delicious slow cooker meal.
1 bottom round roast or chuck roast (2-3 pounds), fat trimmed
1 cup organic apple cider
3 tablespoons tomato paste
3 medium carrots, peeled and sliced
6 small Yukon gold potatoes, quartered
1 yellow onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
6 sprigs fresh thyme
½ teaspoon salt
fresh ground black pepper
In a large bowl, combine the veggies and herbs and toss well. Pour into the bottom of a 6 quart slow cooker. Then combine the cider and tomato paste in a small bowl and set aside.
Season the beef liberally with salt and pepper on both sides. For added flavor brown the beef on both sides in a skillet. Place the meat on top of the veggies and pour the cider mix over the beef.
Cover and cook until meat is tender and can pull apart. 6-7 hours on high or 8-10 ours on low.
Shred the meat with forks and serve with the juice poured over.