"Applesauce can be used in many culinary arenas as a versatile sweetener. In pot roast, its smooth yet thick texture packs the savory beef with moisture. Large, toothy chunks of classic pot roast veggies like potatoes, carrots, celery, and onions can all be placed directly into the pot around the browned meat as normal. During their tenure in the slow-cooker, those vegetables absorb both the apple flavor and the moisture from the sauce, becoming even more fork-tender as the meat's fat renders and disperses."
"To make applesauce work for your pot roast, mix it with your usual moisture elements like gravy, water, red wine, or beef stock. Roughly 2 cups of applesauce is the right amount for a 3-to-5-pound roast. Then, pour the moisture components over the browned meat and veggies, and let the roast transform into a tender, dimensional, hands-off meal. In a slow-cooker, cook on high for four to five hours or low for seven to eight hours."
Applesauce functions as a versatile sweetener and moisture agent in pot roast, contributing smooth, thick texture that keeps beef juicy. Integrating roughly two cups of applesauce with gravy, water, red wine, or beef stock suits a three-to-five-pound roast. Brown the meat, surround it with potatoes, carrots, celery, and onions, and pour the combined moisture over everything. Slow-cook on high four to five hours or low seven to eight hours, or roast in the oven at 275°F for about one hour per pound. Vegetables absorb apple flavor and sauce moisture, becoming fork-tender as the meat's fat renders. Applesauce's shelf stability makes this technique suitable year-round.
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