Ingredients
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4 lb Boneless Beef Chuck Roast 1/4 tsp Pepper 2 ea Med. Onions, Sliced 1/4 tsp Thyme Leaves 2 Tbsp Butter or Shortening 1/4 tsp Prepared Mustard 1 cup Apple Juice 1/8 tsp Basil Leaves 1 Tbsp Catsup 3 ea Large Sweet Potatoes * 1 tsp Salt 1 Lemon Juice GARNISHES: 1 Chopped Parsley OR 1 x Gravy 1 Apple Rings And Parsley * Sweet potatoes should be pared and cut into pieces.
Procedure
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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 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.
