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Apple Juice Roast

This pot roast gets extra flavor from apple juice and herbs. Sweet potatoes and onions make this pot roast a one pot family meal.

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes


  • 2 tablespoons butter, divided
  • 2 medium onions, sliced
  • 3 to 4 pounds boneless beef chuck roast
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 1 cup apple juice
  • 1 tablespoon ketchup
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon thyme leaves
  • 1/8 teaspoon basil leaves
  • 3 large sweet potatoes, peeled, cut in 2-inch pieces
  • lemon juice
  • chopped parsley, optional
  • 2 tablespoons flour whisked with 1/4 cup cold water


Cook onions in 1 tablespoon butter in Dutch oven until softened; set aside. Dust the pot roast with flour; brown in remaining butter and olive oil over medium heat 15 to 20 minutes or until browned on all sides. Pierce entire surface of meat with fork.

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

Top meat with the cooked onions; cover tightly and cook over low heat for 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter and sprinkle with parsley, if desired.

Serve gravy over sliced meat.

To make gravy:
Skim excess fat from cooking liquid; add water or stock if needed to make 1 1/2 cups. Mix 1/4 cup water and 2 tablespoon flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired.

Serves 6

Calories per serving: 611
Fat per serving: 20.5g

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