Ingredients
- 1 (3-pound) boneless beef bottom round roast
- 2 teaspoons vegetable oil
- 1 1/2 cups apple juice
- 1 cup dry white wine
- 1/2 cup orange juice
- 1/2 teaspoon salt
- 6 garlic cloves, peeled
- 6 whole cloves
- 2 (1 x 3-inch) orange rind strips
- 1 (3-inch) cinnamon stick
- 8 turnips (about 1 pound), peeled
- 6 carrots (about 3/4 pound), peeled and cut into thirds
- 4 parsnips (about 3/4 pound), peeled and cut into thirds
- 2 peeled baking potatoes (about 1 pound), halved and quartered
- 1 peeled sweet potato (about 1 pound), halved and quartered
Description
MyRecipes Recommends That You Make This Apple Orchard Pot Roast Recipe From Cooking Light
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