Apple Roast with Cooked Carrots

Apple Roast with Cooked Carrots


  1. 3 lb. Boneless Beef Chuck Shoulder Roast
  2. 1 lb. Carrots, peeled and cut in 2-3″ pieces
  3. 1 large Onion, sliced
  4. 6-8 Apples, cored and sliced
  5. 2 cloves Garlic, chopped
  6. 1 c. Beef Broth
  7. 1 tsp. Salt
  8. 1 Tbsp. Season Salt
  9. 1 Tbsp. Pepper
  10. 1 Tbsp. Tony Chachere’s Creole Seasoning


  • Cut Roast into small chunks (about 2-3″ each).
  • Spray inside of Crock Pot with cooking spray, and place Roast, Carrots, Onion, and Apples inside.
  • Pour Beef Broth and all seasonings on top of meat and vegetables.

  • Stir and cover.
  • Cook on low for about 8 hours (meat should be a rich brown and carrots should be soft).

I like to serve this on a bed of rice which I cook according to the package and doctor up with butter and sugar.  I also like to add other sweet fruits such as plums (shown in the photos) and peaches when I have them in the fridge needing to be used up in a hurry.  The natural juices make a great gravy to pour over the top…

SonShine likes to mop his plate up with several soft, warm dinner rolls!