Zesty Pot Roast is one of my most treasured recipes, dear ones—it’s the kind of dish that fills your home with the most wonderful aroma while it simmers away. I’ve made this beauty countless times, and it never fails to bring smiles to the table.
What makes this recipe so special is the lovely combination of tangy tomatoes and sweet applesauce that creates such a beautiful, complex flavor. The secret is browning that beef just right in lard first, which gives it such a rich, deep taste that can’t be rushed.
This is the sort of meal I’ve served at my table for family gatherings and quiet Sunday dinners alike, and it always brings everyone together. There’s something so comforting about a pot roast that’s been lovingly prepared from scratch—it says “I care” without a single word.
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Zesty Pot Roast
Ingredients
- 4 pound Beef
- 2 tablespoon Lard
- 0.5 cup Onions
- 10.75 ounce Tomatoes
- 0.25 cup Distilled
- 1 cup Applesauce
Instructions
- In a Dutch oven, or large pan with a tight-fitting cover, brown beef.
- Season with salt and pepper and remove from pan.
- Pour off fat drippings.
- Cook onion in drippings remaining in pan until soft but not browned; stir often.
- Add tomato soup, water, and vinegar; mix well.
- Return meat to pan.
- Cover and simmer for 2 1/2 to 3 hours, or until done.
- Turn meat once to cook it evenly throughout.
- When done, remove meat and keep warm.
- Skim off excess fat.
- Add applesauce and cook to desired consistency.
- Taste sauce and correct seasoning, if necessary, with salt and pepper.
- Slice meat and serve with sauce.
