Apple Juice Roast

Kitchen Crew


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


chopped parsley
apple rings


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

How to Make Apple Juice Roast


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

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About Apple Juice Roast

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