Title: APPLE JUICE ROAST
Categories: Roast, Beef, Meats
Yield: 6 servings
4 lb Boneless Beef Chuck Roast
2 ea Med. Onions, Sliced
2 tb Butter or Shortening
1 c Apple Juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme Leaves
1/4 ts Prepared Mustard
1/8 ts Basil Leaves
3 ea Large Sweet Potatoes *
1 x Lemon Juice
-------------------------GARNISHES-------------------------
1 x Chopped Parsley OR
1 x Apple Rings And Parsley
1 x Gravy
* Sweet potatoes should be pared and cut into
pieces.
~------------------------------------------------------
~----------------- Cook onions in 1 T butter or
shortening in Dutch oven until tender-crisp; set
aside. Brown roast in remaining butter or shortening
in Dutch oven over medium heat 15 to 20 minutes or
until browned on both sides. Pierce entire surface of
meat with fork. Combine apple juice, catsup, salt,
pepper, thyme, mustard and basil; add to meat. Top
meat with reserved cooked onions; cover and cook
slowly 2 1/2 hours or until almost tender. Brush sweet
potatoes with lemon juice for bright color; add to
meat. Continue cooking, covered, 30 to 40 minutes or
until meat and potatoes are tender. Place meat and
potatoes on warm platter. Sprinkle potatoes with
chopped parsley or garinish with apple rings and
parsley, if desired. Serve gravy over sliced meat.
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.
If Dutch oven is cast iron, transfer to a glass dish.
GRAVY: Skim excess fat from cooking liquid; add water
if needed to make 1 1/2 cups. Mix 1/2 cup water and 2
T Unbleached Flour; stir gradually into cooking
liquid. Heat to boiling; cook, stirring 3 to 5
minutes. Season with salt and pepper, if desired.
Gravy may be served in Large Apple that has been
scooped out, if desired.
