Apple Juice Roast Recipe

Ingredients for Apple Juice Roast

• Boneless Beef Chuck Roast
• ½ teaspoon black pepper
• 1 medium yellow onion, chopped
• Thyme Leaves
• Butter
• Prepared Mustard
• 1 ½ cups apple juice
• Basil Leaves
• ½ cup ketchup
• 2 large sweet potatoes, peeled and cubed
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley (or apple rings for garnish)
• Apple

How to Make Apple Juice Roast

1. Sauté 1 medium yellow onion, chopped, in 1 tablespoon butter or shortening in a Dutch oven until tender-crisp. Set aside.
2. 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.
3. 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.
4. Pour the apple juice mixture over the browned roast.
5. Top the roast with the reserved cooked onions.
6. 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.
7. While the roast cooks, prepare the sweet potatoes: Peel and cube 2 large sweet potatoes. Toss them with 1 tablespoon lemon juice.
8. Add the sweet potatoes to the Dutch oven around the roast.
9. Continue cooking, covered, for 30-40 minutes, or until the meat and potatoes are tender.
10. 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.
11. **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.
12. In a small bowl, whisk together ½ cup water and 2 tablespoons unbleached all-purpose flour until smooth.
13. Gradually whisk the flour mixture into the cooking liquid in the Dutch oven.
14. Bring the gravy to a boil, then reduce heat and simmer, stirring constantly, for 3-5 minutes, or until thickened.
15. Season the gravy with salt and pepper to taste.
16. 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.