Apple Juice Roast

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6
  • Ingredients

  • 4lbsboneless beef chuck roast
  • 1/4 teaspoonpepper
  • 2mediumonions, Sliced
  • 1/4 teaspoonthyme leaves
  • 2tablespoons butter or 2tablespoonsshortening
  • 1/4 teaspoonprepared mustard
  • 1cupapple juice
  • 1/8 teaspoonbasil leaves
  • 1tablespooncatsup
  • 3largesweet potatoes, pared and cut into pieces
  • 1teaspoonsalt
  • 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 aglass 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.
  • Reviews

  • “Made for Summer ’09 Comfort Cafe and it made my house smell like November.I kid you not.This was absolutely the mostdelicious 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!!”

  • “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!”

  • “I made this last night and it was a hit.I left out the sweet potatoes and made mashed.Then I added a touch of flour and lots of pepper to the jus and made a gravy.We will be having this again. Thank you!”

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