Ingredients
- 4 lb Boneless Beef Chuck Roast
- 2 med Onion, Sliced
- 2 Tbsp. Butter or possibly Shortening
- 1 c. Apple Juice
- 1 Tbsp. Catsup
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Thyme Leaves
- 1/4 tsp Prepared Mustard
- 1/8 tsp Basil Leaves
- 3 lrg Sweet Potatoes *
- 1 x Lemon Juice
- 1 x Minced Parsley Or possibly
- 1 x Apple Rings And Parsley
- 1 x Gravy
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Apple Juice Roast
Servings: 6
Directions
- * Sweet potatoes should be pared and cut into pcs.
- Cook onions in 1 Tablespoons butter or possibly shortening in Dutch oven till tender-crisp; set aside. Brown roast in remaining butter or possibly shortening in Dutch oven over medium heat 15 to 20 min or possibly till browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add in to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hrs or possibly till almost tender.
- Brush sweet potatoes with lemon juice for bright color; add in to meat.
- Continue cooking, covered, 30 to 40 min or possibly till meat and potatoes are tender. Place meat and potatoes on hot platter. Sprinkle potatoes with minced parsley or possibly garinish with apple rings and parsley, if you like. Serve gravy over sliced meat.
- NOTE: After apple juice mix is added to browned meat, it may be marinated in the refrigerator till 3 to 4 hrs before to a glass dish. GRAVY: Skim excess fat from cooking liquid; add in water if needed to make 1 1/2 c.. Mix 1/2 c. water and 2 Tablespoons Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 min. Season with salt and pepper, if you like. Gravy may be served in Large Apple which has been scooped out, if you like.
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