Crock Pot or Oven Apricot Beef
Transform dinner into a melt-in-your-mouth experience with this Crock Pot or Oven Apricot Beef recipe—a perfect balance of savory and sweet flavors sure to delight your taste buds. Tender beef chuck roast is slow-cooked in a luscious sauce made from apricot preserves, soy sauce, and beef broth, creating a rich and glossy finish with a hint of ginger warmth. Whether prepared in a crock pot for all-day ease or baked in the oven for classic, cozy vibes, this recipe ensures fall-apart, juicy beef every time. A touch of caramelized onion and garlic elevates the dish, while an optional cornstarch slurry thickens the sauce to perfection. Serve it over fluffy rice or creamy mashed potatoes to soak up every last bit of the irresistible apricot glaze. Ideal for family dinners or special occasions, this easy-to-make, flavor-packed dish will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 1 cup apricot preserves
- 0.25 cup soy sauce
- 0.5 cup beef broth
- 1 medium yellow onion
- 3 units garlic cloves
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the beef chuck roast on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.
Peel and chop the yellow onion into small pieces. Mince the garlic cloves.
If using a crock pot, transfer the beef to the crock pot. If using an oven, use a large Dutch oven or oven-safe pot with a lid.
In a small bowl, whisk together the apricot preserves, soy sauce, beef broth, and ground ginger until smooth.
Pour the apricot mixture over the beef, ensuring it is evenly coated.
Add the chopped onion and minced garlic to the pot, spreading them around the beef.
For crock pot cooking: Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender and easily shredded. For oven cooking: Preheat the oven to 300°F (150°C), cover the pot with a lid, and bake for 3-4 hours until the beef is fork-tender.
Once cooked, remove the beef from the pot and shred it using two forks. Transfer the shredded beef back to the pot to soak in the juices.
To thicken the sauce (optional): In a small bowl, mix the cornstarch and water until smooth. Stir the mixture into the pot on high heat (crock pot) or stovetop (oven method) and cook until the sauce thickens, about 3-5 minutes.
Serve the apricot beef over rice, mashed potatoes, or alongside roasted vegetables. Enjoy!
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5712 mg | 248% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 181.1 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
