Ingredients:

2 pounds Pot Roast 

32-ounce bottle Apple Juice

2 teaspoons dried thyme

1 dash salt

2 cups applesauce (no added sugar)

3 tablespoons Dijon mustard

2 cups crushed stuffing mix or breadcrumbs

 

Directions:

Brown the Pot Roast in a Dutch oven/stewing pot. Add 1 teaspoon thyme, salt, and the 32 ounces of Mott’s Apple Juice. Cover and simmer on low for 1 hour. Flip over and cook for another hour. Transfer to a baking sheet when the meat has finished cooking. (Discard excess juice.) Preheat oven to 375 ?F. Combine mustard, 1 tea- spoon thyme, and 2 cups of apple sauce. Cover the Pot Roast with the Apple Sauce mixture, and top with stuffing. Bake in the oven for 10- 15 minutes or until brown.

 

(Serves 6)