apple juice roast

How To Make apple juice roast

• 1

  Cook onions in 1 tablespoon butter in dutch oven until tender-crisp; set aside.
• 2

  Brown roast in remaining butter or shortening in dutch oven over medium heat 15 to 20 minutes or until browned on both sides.
• 3

  Pierce entire surface of meat with fork.
• 4

  Combine apple juice, ketchup, salt, pepper, thyme, mustard and basil; add to meat.
• 5

  Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
• 6

  Brush sweet potatoes with lemon juice for bright color; add to meat.
• 7

  Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
• 8

  Place meat and potatoes on warm platter.
• 9

  Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired.
• 10

  Serve gravy over sliced meat.
• 11

  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.
• 12

  If dutch oven is cast iron, transfer to a glass dish.
• 13

  GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
• 14

  Mix 1/2 cup water and 2 tablespoons unbleached flour; stir gradually into cooking liquid.
• 15

  Heat to boiling; cook, stirring 3 to 5 minutes.
• 16

  Season with salt and pepper, if desired.
• 17

  Gravy may be served in large apple that has been scooped out, if desired.
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