Apple Juice Roast
4 pounds Boneless beef chuck roast
2 tablespoons Butter or shortening
1 tablespoon Catsup
1/4 teaspoon Pepper
1/4 teaspoon Prepared mustard
3 Large sweet potatoes
2 Med. onions -- sliced
1 cup Apple juice
1 teaspoon Salt
1/4 teaspoon Thyme leaves
1/8 teaspoon Basil leaves
Apple rings and parsley
Cook onions in 1 tablespoon 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
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 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 tablespoon Unbleached Flour; stir gradually into
cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt
and pepper, if desired.