Apple Juice Roast

photo by Suzie

- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 lbs boneless beef chuck roast
- 1⁄4 teaspoon pepper
- 2 medium onions, Sliced
- 1⁄4 teaspoon thyme leaves
- 2 tablespoons butter or 2 tablespoons shortening
- 1⁄4 teaspoon prepared mustard
- 1 cup apple juice
- 1⁄8 teaspoon basil leaves
- 1 tablespoon catsup
- 3 large sweet potatoes, pared and cut into pieces
- 1 teaspoon salt
- lemon juice
-
-------GARNISHES-------
- parsley, chopped
- apple, cut in rings
directions
- Cook onions in 1 Tbsp 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, covere d, 30 to 40 minutes or until meat and potatoes are tender.
- Place meat and potatoes on warm platter.
- Sprinkle potatoes with chopped parsley or garnish 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 Tbsp 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.
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Reviews
-
Made for Summer '09 Comfort Cafe and it made my house smell like November. I kid you not. This was absolutely the most delicious chuck roast I have ever had, and that includes my mother's!! I will NEVER cook a chuck/pot roast again without using this recipe. OUTSTANDING. I did use apple cider, although that was the only change. Thank you for this wonderful recipe Dancer!!
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Never thought this would work with beef, pork well yes,but beef? It DOES and is quite different. Followed the recipe with a 3lb chuck roast, used purple sweet onions as that is all I had, used apple cider which I bet is better than the apple juice, and all the rest the same as recipe. Beef with a sweet tang it was great. Hope I can make it happen just the same way again and there will be an again! Thanks for this one and others Dancer!
RECIPE SUBMITTED BY
Dancer
Guelph, 0