so i was just watching an episode of roseanne in which dan eats pot roast for dinner and spoons some applesauce onto it. i’ve heard of applesauce with pork chops, but never with pot roast. is this a common thing? a midwest thing? (roseanne takes place in illinois)
is it any good? it seems weird to me. it doesn’t seem like it would mix well with the gravy that forms when you make the pot roast.
Never heard of it. Was it clearly articulated/seen as pot roast, and not, maybe, pork roast?
I can’t say as I think it would be all that good, either…for me, it’s a texture issue.
it was definitely pot roast, served with potatoes. it was an ep where roseanne is away and jackie is taking care of the family and they go through a whole thing about thinking jackie can’t cook, she got the recipe from crystal, blah blah, and they say pot roast about five times, so yeah.
I’m from Illinois, and I have heard of eating sauerbraten with apples, but not pot roast. It doesn’t sound very good to me, either.
A side dish of applesauce was common with almost everything in 50s and 60s restaurants. Spooning the applesauce on top of a pot roast does seem weird.
here’s a visual aid if you’re so inclined: scene
the scene is from 7:10 to 9:30
A pork roast requires applesauce in our house. Pot roast gets sour cream.
Methinks that we’re being whooshed by the TV folks.
Eh, we’re talking about a lady who puts corn flakes in her meat loaf. So…
Methinks California writers stumbled over the cultural divide. 
Never heard of it myself, but it doesn’t sound bad to me.
Yuk. No applesauce on pot roast in this Midwestern home. Gravy’s okay, even ketchup, but not applesauce.
This is going to sound weird; for ages I’ve been wanting to marinade a pot roast in some maraschino cherries (with some five spice maybe) then slow raost it in the oven. Then in the 5 minutes or so, braise it under the broiler so all that sticky goodness crusts up on the meat.
I haven’t been able to bring myself to do it yet though. I am convinced that the end result will be the best thing ever, or be the quickest pot raost to make it to the garbage.
I don’t think that would necessarily be a terrible idea. I do pot roasts with fruit in them from time to time. I guess the question is where the point is where “some” maraschino cherries go to “too many” maraschino cherries.
But I’m willing to bet someone has done it. Let’s try Googling.
Well, it seems you might have a novel recipe idea, which is a shocker to me. I can find pot roast recipes with cherries, but not maraschino cherries specifically. I think with a deft hand it can be done and work well, but my instinct would be to balance it with an acid of some sort, like cider vinegar. When pot roast weather comes upon us, I’d be willing to give it a go.