Title: Apple Juice Roast
Categories: Meat
Yield: 6 Servings
| 4 | lb | Boneless Beef Chuck Roast |
| 2 | | 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 | | Large Sweet Potatoes * |
| | | Lemon Juice |
| GARNISHES |
| | | Chopped Parsley OR |
| | | Apple Rings And Parsley |
| | | Gravy |
* Sweet potatoes should be pared and cut into pieces.
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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.