This Roast with Apples is ultra-tender and full of fall-favorite flavors! It's made with a chuck roast in the slow cooker for hands-free cooking that yields truly the softest shredded meat. The perfect combo of tasty onions, fresh herbs, and tender-crisp apples (not mushy - we got you!) can be served with mashed potatoes, veggies, or any of your favorite sides.
The best part is that the whole family will actually look forward to dinner! Plus it's naturally healthy, packed with protein, and gluten/dairy free too. If you need more menu inspiration, check out more of our cozy Chuck Roast Recipes.
We simply love a classic, home cooked Crock Pot Chuck Roast. But when autumn rolls around, this seasonal flavor is a fun way to add variety to a cozy Sunday Dinner menu.
Comfort food season is also perfect for this Rosemary Balsamic Chuck Roast or this Slow Cooker Tri-Tip Roast!
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Why this recipe is great
- It only requires 20 minutes of hands on time!
- Super tender, moist meat!
- It can be served with lots of different side dishes.
- Equally good for a Sunday Dinner with guests or a cozy weeknight dinner on a busy night.
Apple pot roast ingredients
The best way to get flavor in this recipe is to use fresh ingredients and not skip any of them. We've tested several versions of this recipe with different ingredients, and this is our winner for a reason!
- Chuck roast: For the most tender beef, choose a roast that bright red and well marbled with fat. These instructions are intended for beef, not for a pork loin roast or pork shoulder.
- Olive oil: You can substitute with avocado oil if preferred.
- Salt and black pepper: We always use Kosher salt or pink salt.
- Butter: If you want to make this dairy-free, just use more oil for this step. It will come out equally good!
- Onions: Yellow or sweet onions are the best option.
- Garlic: You can purchase it minced or mince a fresh clove yourself. I don't recommend substituting with garlic powder in this case because the flavor just isn't quite the same.
- Fresh herbs: You'll need fresh sage and fresh thyme. Don't skip these! This is where a tone of the flavor comes from.
- Apple cider: Make sure the bottle says cider and not just apple juice.
- White wine: So much yumminess comes from this! I suggest a sauvignon blanc, a dry sherry, or pinot grigio.
- Fresh apples: Fuji or honeycrisp are great for this! Not too bitter, not too sweet, and plenty flavorful.
Helpful tools
How to make a roast with apples
Before starting, double check that there are no large flaps of excess fat on the outside edge of your roast. Most do not need trimmed, but if needed you can trim it lightly.
Heat a 12 inch cast iron skillet over high heat. While that is getting hot, coat the meat in oil and sprinkle evenly with salt and pepper.
Once hot, sear the roast for 4-5 minutes on each side, or until it is beautifully golden brown. Then place it in a 6 quart slow cooker (or larger).
Turn the heat down to medium, then add the butter and onions. Saute for about 3 minutes, stirring occasionally with a spatula or wooden spoon. Then add the garlic and herbs for another 2 minutes until everything is glossy and the onions are just slightly softened.
Scoop the onion mixture onto the top of the roast, then return the pan to the stove over medium heat.
Pour the cider and wine into the hot pan, allowing it to simmer for about 1 minute and scraping the browned bits from the bottom as needed. Then pour the liquids into the Crock Pot.
Cook on low heat for 7.5-8.5 hours or on high heat for 4-4.5 hours.
Near the end of the cooking range, start checking the meat for tenderness. You can use two forks to see if it very easily shreds apart when prodded.
Once it is tender, nestle the fresh apple slices down in the slow cooker. Allow everything to cook for another 15-30 minutes, until the apples are the desired softness.
Remove the meat to a cutting board and use two forks or tongs to shred it into bite-sized pieces. Gently mix it back into the liquids with the onions and apples. Serve warm and enjoy!
Variations and substitutions
- Apples: You can use any kind of apple you like! Granny Smith will lend a more tart flavor, while fuji, honeycrisp, and cosmic crisps will be sweeter. Red apples are also fine, but may get softer quicker.
- Meat: Chuck is truly the most tender cut of beef because of the marbled fat. You can technically substitute with a different stew meat (such as a rump or bottom round). However the results will not be as tender or juicy.
- Herbs: This recipe would also be great with fresh rosemary or oregano.
- Apple cider: You can use regular apple juice instead, although I find that cider adds better flavor.
- Wine: This really adds a lot of flavor, but if you prefer to leave it out you can use beef stock or additional apple cider.
Storage instructions
Store your leftovers in an airtight container in the fridge for 3-4 days, being sure to store them with the leftover juices poured over the top to maintain their moisture. You can reheat individual servings in the microwave or larger portions in a skillet on the stove over medium-low heat.
FAQs
Absolutely! The key is to not add the apples too early, or they will get very mushy. I like to cook mine for about 30 minutes on low, until they are softened but still have a little crisp bite. If you prefer them softer, feel free to cook them longer.
Apple cider is not filtered, so you will notice it is a little more cloudy and has deeper, true apple flavor. Apple juice is filtered, and sometimes other fruit juices, sugars, or flavors are added. I find that cooking with cider typically gets better, more flavorful results.
Yes! If your roast is not tender yet, it simple needs more time. The longer it cooks, the softer and more tender it will get. However it is also important to note that it will burn, like all foods, if it cooks significantly too long. Typically 8-10 hours on low in a slow cooker is the perfect window of time.
Tips & tricks
- If the skillet is smoking before you add the onions, remove it from the heat to allow it to cool off for 2-3 minutes. This will prevent the onions from burning.
- Feel free to strain the cooked onions out of the juices if you don't prefer eating them.
- Wait to add the apples until the meat is already tender! This will ensure you end up with both soft meat and tender (not mushy) apples.
More slow cooker recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Tender Chuck Roast with Apples (Slow Cooker!)
Ingredients
- 3-4 lb chuck roast
- 1 tablespoon olive or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoon butter
- 2 medium onions cut into ½ inch slices
- 1 tablespoon garlic minced
- 2 tablespoon fresh thyme minced
- 1 tablespoon fresh sage minced
- 1 ⅓ cup apple cider
- ⅔ cup white wine
- 2-3 medium apples cut into ¼-½ inch slices
Instructions
- If there are any excessively large flaps of fat on the outside edge of your roast, trim it lightly. Most chuck roasts do not need trimmed - the fat makes it tender!
- Heat a 12 inch cast iron skillet over high heat. Coat the meat in oil and sprinkle evenly with salt and pepper. Then sear the roast in the hot pan for 4-5 minutes on each side, or until it is golden brown. Place it in a 6 quart slow cooker and set aside.3-4 lb chuck roast, 1 tablespoon olive or avocado oil, 1 teaspoon kosher salt, ½ teaspoon pepper
- Turn the heat down to medium, then add the butter and onions. Saute for 3 minutes, stirring occasionally. Add the garlic and herbs for another 2 minutes until everything is glossy and the onions are just slightly softened.2 tablespoon butter, 2 medium onions, 1 tablespoon garlic, 2 tablespoon fresh thyme, 1 tablespoon fresh sage
- Scoop the onion mixture onto the top of the roast, then return the pan to medium heat. Pour the cider and wine into the hot pan and simmer for 1 minute, scraping the bottom as needed. Then pour the liquids into the slow cooker.1 ⅓ cup apple cider, ⅔ cup white wine
- Cook on low heat for 7.5-8.5 hours or on high heat for 4-4.5 hours. I always prefer low heat because I find it turns out more tender and flavorful.
- Near the end of the cooking range, start checking the meat for tenderness. Once it very easily shreds when prodded with tongs or two forks, nestle the fresh apple slices down in the slow cooker. Allow everything to cook for another 15-30 minutes, until the apples are the desired softness. I find that 30 minutes on low is my favorite.2-3 medium apples
- Remove the meat to a cutting board and use two forks to shred it into bite-sized pieces. Gently mix it back into the liquids with the onions and apples. Serve warm and enjoy!
Notes
- If the skillet is smoking before you add the onions, remove it from the heat to allow it to cool off for 2-3 minutes. This will prevent the onions from burning.
- Feel free to strain the cooked onions out of the juices if you don't prefer eating them.
- Wait to add the apples until the meat is already tender! This will ensure you end up with both soft meat and tender (not mushy) apples.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe is perfect for a cozy fall dinner. It's super easy and delicious!