Ingrédients pour Apple Juice Roast
- 3-4 lbs boneless beef chuck roast
- 1/2 teaspoon black pepper, plus more to taste
- 1 medium yellow onion, chopped
- 1 teaspoon dried thyme
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- 1 1/2 cups apple juice
- 1 teaspoon dried basil
- 1/2 cup ketchup
- 2 large sweet potatoes, peeled and cubed
- 1 teaspoon salt, plus more to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Apple rings (for garnish, optional)
- 1/2 cup water (for gravy slurry)
- 2 tablespoons unbleached all-purpose flour
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Comment préparer Apple Juice Roast
- Sauté 1 medium yellow onion, chopped, in 1 tablespoon butter or shortening in a Dutch oven until tender-crisp. Set aside.
- Brown a 3-4 lb beef roast (chuck roast recommended) in the remaining butter or shortening in the Dutch oven over medium heat for 15-20 minutes, until browned on both sides. Pierce the entire surface of the meat with a fork.
- In a bowl, whisk together 1 ½ cups apple juice, ½ cup ketchup, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, 1 tablespoon Dijon mustard, and 1 teaspoon dried basil.
- Pour the apple juice mixture over the browned roast.
- Top the roast with the reserved cooked onions.
- Cover the Dutch oven and cook slowly in a preheated 325°F (160°C) oven for 2 ½ hours, or until the meat is almost tender.
- While the roast cooks, prepare the sweet potatoes: Peel and cube 2 large sweet potatoes. Toss them with 1 tablespoon lemon juice.
- Add the sweet potatoes to the Dutch oven around the roast.
- Continue cooking, covered, for 30-40 minutes, or until the meat and potatoes are tender.
- Remove the roast and sweet potatoes from the Dutch oven and place them on a warm platter. Sprinkle the sweet potatoes with 2 tablespoons chopped fresh parsley or garnish with apple rings and parsley, if desired.
- **Make the Gravy:** Skim excess fat from the cooking liquid in the Dutch oven. Add enough water to the cooking liquid to make 1 ½ cups.
- In a small bowl, whisk together ½ cup water and 2 tablespoons unbleached all-purpose flour until smooth.
- Gradually whisk the flour mixture into the cooking liquid in the Dutch oven.
- Bring the gravy to a boil, then reduce heat and simmer, stirring constantly, for 3-5 minutes, or until thickened.
- Season the gravy with salt and pepper to taste.
- Serve the gravy over sliced roast beef. If using a cast iron Dutch oven, transfer the roast and gravy to a glass serving dish before serving. The gravy may be served in a large scooped-out apple, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
35g
Fat
53g
Carbs
7g
