Apple
Juice
Roast
Beef
-
serves
6
4
lb
boneless
beef
chuck
roast
2
ea
onions,
sliced
2
tbsp
butter
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
ea
sweet
potatoes
1
lemon
juice
Garnishes:
1
apple
rings
and
parsley
1
gravy
Cook
onions
in
1
tbsp
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.
Submitted By (Miki)
Print this recipe
