Apple Juice Roast

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Ingredients

4 lb
boneless beef chuck roast
2 medium
onions, sliced
2 Tbsp
butter
1 c
apple juice
1 Tbsp
ketchup
1 tsp
salt
1/4 tsp
pepper
1/4 tsp
thyme leaves
1/4 tsp
mustard
1/3 tsp
basil leaves
3 large
sweet potatoes, peeled, cubed
1
lemon, juiced

GARNISH INGREDIENTS

chopped parsley
apple rings

GRAVY INGREDIENTS

1/2 c
water
2 Tbsp
unbleached all-purpose flour
salt and freshly ground pepper to taste

Directions Step-By-Step

1
Cook onions in 1 tablespoon butter in dutch oven until tender-crisp; set aside.
2
Brown roast in remaining butter or shortening in dutch oven over medium heat 15 to 20 minutes or until browned on both sides.
3
Pierce entire surface of meat with fork.
4
Combine apple juice, ketchup, salt, pepper, thyme, mustard and basil; add to meat.
5
Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
6
Brush sweet potatoes with lemon juice for bright color; add to meat.
7
Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
8
Place meat and potatoes on warm platter.
9
Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired.
10
Serve gravy over sliced meat.
11
NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times.
12
If dutch oven is cast iron, transfer to a glass dish.
13
GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
14
Mix 1/2 cup water and 2 tablespoons unbleached flour; stir gradually into cooking liquid.
15
Heat to boiling; cook, stirring 3 to 5 minutes.
16
Season with salt and pepper, if desired.
17
Gravy may be served in large apple that has been scooped out, if desired.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy