Apple Pot Roast

Hey there girls... I know this is a few days early but I got this pot roast recipe from a friend and it is wonderful!! I only made a few small alterations and I noted them on the recipe. I hope you love it! :o)

Ingredients
4 lbs boneless beef chuck roast
12 oz frozen apple juice concentrate
2 tsp soy sauce
6 cloves garlic, minced
1 cups water
½ cup apple cider
1 (1 oz) envelope dry onion soup mix
4-5 medium-sized red potatoes (I did a bag of gourmet petite Yukon gold potatoes)
2 cups baby carrots (I did reg carrots cut to the size of baby carrots & 3 cups)

Directions
1. Preheat oven to 325 degrees F.

2. On a cutting board, take roast and make 4 slits evenly spaced on the top. Spoon garlic into openings.

3. Pour water, apple juice concentrate, and soy sauce into dutch oven/roasting pan. Place roast in the pan and sprinkle onion soup mix over the roast. Carefully ladle liquid mixture over top to moisten, but keeping some of the soup mix on the roast.

4. Cover with aluminum foil/lid and place in oven for 2 hours.

5. After 2 hours, pull out pan and add the washed carrots and potatoes. Cover again and cook for an additional 2 hours or until fork tender. Enjoy!
Note: I cooked mine an additional 3 hours instead of 2 for a total of 5 till the roast was falling apart. Then made a gravy out of the liquid left in the pan.