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Apple
Juice Roast Beef
| 4 pounds boneless beef chuck roast
2 tablespoons butter or shortening 1 tablespoon catsup ¼ teaspoon pepper ¼ teaspoon prepared mustard 3 large sweet potatoes chopped parsley 2 medium onions, sliced 1 cup apple juice 1 teaspoon salt ¼ teaspoon thyme leaves 1/8 teaspoon basil leaves lemon juice apple rings and parsley Cook onions in 1 tablespoon 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 pan with meat. Top meat with reserved cooked onions; cover and cook slowly 2½ hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to pot with 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 garnish with apple rings and parsley, if desired. Serve gravy over sliced meat. Gravy: Skim excess fat from cooking
liquid; add water if needed to make 1½ cups. Mix ½ cup water
and 2 tablespoons flour; stir gradually into cooking liquid. Heat to boiling;
cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired.
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