Apple Juice Roast Recipes

APPLE FLAVORED POT ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.
• Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.

APPLE JUICE ROAST BEEF

Steps:

• 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.

APPLE JUICE ROAST

Steps:

• 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, covere d, 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. 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 Tbsp 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.

APPLE JUICE ROAST BEEF

Steps:

• 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.

APPLE CIDER PORK POT ROAST

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.