Recipe Categories
Meat
Back To Roasts

                Lynn's Apple Juice Roast

4 lb Boneless Beef Chuck Roast
2 each Med. Onions, Sliced
2 tbsp Butter or Shortening
1 cup 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 each Large Sweet Potatoes *
1 each Lemon Juice

GARNISHES

1 each Chopped Parsley OR
1 each Apple Rings And Parsley
1 each Gravy

* Sweet potatoes should be pared and cut into
pieces

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.

Failure does not count. If you accept this, you'll be successful. What causes most people to fail is that after one failure, they'll stop trying