Apple Juice Roast Recipes

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.

Steps:

• Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. , Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.

Steps:

• In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. , Cover and cook on low for 5-6 hours or until the meat is tender., Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.

Steps:

• 1. Cook onions in 1 tablespoon butter in dutch oven until tender-crisp; set aside.
• 2. Brown roast in remaining butter or shortening in dutch oven over medium heat 15 to 20 minutes or until browned on both sides.
• 3. Pierce entire surface of meat with fork.
• 4. Combine apple juice, ketchup, salt, pepper, thyme, mustard and basil; add to meat.
• 5. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
• 6. Brush sweet potatoes with lemon juice for bright color; add to meat.
• 7. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
• 8. Place meat and potatoes on warm platter.
• 9. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired.
• 10. Serve gravy over sliced meat.
• 11. 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.
• 12. If dutch oven is cast iron, transfer to a glass dish.
• 13. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
• 14. Mix 1/2 cup water and 2 tablespoons unbleached flour; stir gradually into cooking liquid.
• 15. Heat to boiling; cook, stirring 3 to 5 minutes.
• 16. Season with salt and pepper, if desired.
• 17. Gravy may be served in large apple that has been scooped out, if desired.

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

Steps:

• 1. Heat oven to 350 degrees.
• 2. On top of the stove with medium temperature, add oil to a dutch oven (with a lid) and add the diced onions and peppers. Sauté the vegetables for about 5 minutes until soft.
• 3. Rub the pork roast liberally with a pork seasoning mixture. (Or make a rub by mixing as desired: 1-2 Tbsps. brown sugar, and 1 tsp. salt, and 1/2 tsp. each paprika, cumin, onion powder, garlic powder, and 1/4 tsp. pepper, and a pinch of cayenne pepper.)
• 4. Set the roast with the rub on the sautéd onions and peppers. Add the apple juice.
• 5. Cover the dutch oven with the lid and put into the oven. Set the timer for 1 hour.
• 6. After an hour, check the liquid level. Add water if necessary to maintain the original liquid level. Turn the oven down to 275 degrees. Set the timer for one hour.
• 7. After the second hour, check the liquid level again and add water if necessary to maintain the original liquid level. Maintaining 275 degrees, roast for 1 more hour.
• 8. After the roast has been in the oven for 3 hours, remove the pot from the oven and allow to set for 15 - 30 minutes.
• 9. The roast is now ready to pull or slice: Remove any fat that is visible. Pull or slice and add meat to the cooking liquid for serving. (Or put roast and cooking liquid in a plastic container and refrigerate the roast whole in the cooking liquid and slice when cold. Discard any congealed fat.)
• 10. Note: I usually freeze serving sizes of sliced meat and cooking liquid. In the cooking liquid, this meat freezes and warms well!!
• 11. Serve warmed pork with teriyaki or barbecue sauce as desired.

Steps:

• Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan. , In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast., Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing., Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.

Steps:

• The day before cooking, trim excess fat from roast.
• Clean and thinly slice the garlic. Insert at about 2 inch intervals with a sharp knife into the roast, about 1/2″ deep.
• With a meat injector, inject apple juice into the roast at various intervals in top, sides and bottom.
• Rub the roast with olive oil and sprinkle with pepper, oregano and salt. Place the roast on a large sheet of plastic wrap and wrap tightly after seasoning. Place in a plate or pan and refrigerate overnight.
• The next day, remove the roast from the refrigerator at least 2 hours before cooking so that it is room temperature before placing in the oven.
• Heat the oven to 500 degrees. Unwrap the roast and place on a rack in a large roasting pan. Place oven rack at lowest position. Cook roast for 5 minutes per pound, no more! Turn off oven (gas ovens, turn on low) and leave roast in oven with door closed for 2 hours. Do not open the oven door at all during this time.
• After 2 hours, remove roast from oven and let stand for 20 minutes. Slice and serve.
• 6 to 8 servings.

Steps:

• Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-5 hours or until tender. Remove roast and keep warm. , For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork. If desired, top with coarsely ground pepper.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
• Cover, and return to the oven for 2 hours, or until fork-tender.