Apple Juice Roast

• 4 lb Chuck; boneless
• 2 Onion; sliced
• 2 tb Butter or shortening
• 1 c Apple juice
• 1 tb Catsup
• 1 ts Salt
• 1/4 ts Pepper
• 1/4 ts Thyme leaves
• 1/4 ts Prepared mustard
• 1/8 ts Basil leaf
• 3 Sweet potatoes *
• Lemon juice
• Garnishes:
• Chopped parsley or
• Apple ; rings
• Gravy

1. Sweet potatoes should be pared and cut into pieces. Cook onions in
2. 1 T
3. butter or shortening in Dutch oven until tender-crisp; set aside.
4. Brown roast in remaining butter or shortening in Dutch oven over
5. medium heat 15 to 20 minutes or until browned on both sides. Pierce
6. entire surface of meat with fork. Combine apple juice, catsup, salt,
7. pepper, thyme, mustard and basil; add to meat. Top meat with
8. reserved cooked onions; cover and cook slowly 2 1/2 hours or until
9. almost tender. Brush sweet potatoes with lemon juice for bright
10. color; add to meat. Continue cooking, covered, 30 to 40 minutes or
11. until meat and potatoes are tender. Place meat and potatoes on warm
12. platter. Sprinkle potatoes with chopped parsley or garinish with
13. apple rings and parsley, if desired. Serve gravy over sliced meat.
14. NOTE: After apple juice mixture is added to browned meat, it may be
15. marinated in the refrigerator until 3 to 4 hours before serving
16. time;
17. turn meat several times. If Dutch oven is cast iron, transfer to a
18. glass dish. GRAVY: Skim excess fat from cooking liquid; add water if
19. needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached
20. Flour; stir gradually into cooking liquid.
21. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt
22. and
23. pepper, if desired. Gravy may be served in Large Apple that has
24. been
25. scooped out, if desired.

boneless, onion, butter, apple juice, catsup, salt, pepper, thyme, mustard, basil, sweet potatoes, lemon juice, parsley, apple, gravy

Taken from www.epicurious.com/recipes/member/views/apple-juice-roast-1214321 (may not work)