Best Apple Juice Roast Recipes

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EASY PORK ROAST IN APPLE JUICE



Easy Pork Roast in Apple Juice image

This pork roast is extremely flavorable and in its cooking liquid, it freezes well. I especially like its versatility--it can be pulled and become barbecue pork, or it can be sliced and become the meat for a teriyaki stirfry or the meat in a rice/vegetable bowl. From freezer to table, the meat from this recipe is great for a...

Provided by Ruth Ann Vokac

Categories     Pork

Time 3h15m

Number Of Ingredients 6

1 large onion, diced
1 large pepper, any color, diced
1 tsp olive oil
pork seasoning mix
3 lb sirloin or loin pork roast
2 c apple juice

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.

APPLE JUICE ROAST



Apple Juice Roast image

Make and share this Apple Juice Roast recipe from Food.com.

Provided by Dancer

Categories     Roast Beef

Yield 6 serving(s)

Number Of Ingredients 14

4 lbs boneless beef chuck roast
1/4 teaspoon pepper
2 medium onions, Sliced
1/4 teaspoon thyme leaves
2 tablespoons butter or 2 tablespoons shortening
1/4 teaspoon prepared mustard
1 cup apple juice
1/8 teaspoon basil leaves
1 tablespoon catsup
3 large sweet potatoes, pared and cut into pieces
1 teaspoon salt
lemon juice
parsley, chopped
apple, cut in rings

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.

Nutrition Facts : Calories 549.7, Fat 22.3, SaturatedFat 10.7, Cholesterol 209.8, Sodium 735.4, Carbohydrate 22.8, Fiber 2.7, Sugar 8.8, Protein 65.5

APPLE JUICE ROAST



Apple Juice Roast image

Provided by Kitchen Crew

Categories     Roasts

Number Of Ingredients 19

4 lb boneless beef chuck roast
2 medium onions, sliced
2 Tbsp butter
1 c apple juice
1 Tbsp ketchup
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme leaves
1/4 tsp mustard
1/3 tsp basil leaves
3 large sweet potatoes, peeled, cubed
1 lemon, juiced
GARNISH INGREDIENTS
chopped parsley
apple rings
GRAVY INGREDIENTS
1/2 c water
2 Tbsp unbleached all-purpose flour
salt and freshly ground pepper to taste

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.

GARLIC AND APPLE JUICE INFUSED EYE OF ROUND ROAST



Garlic and Apple Juice Infused Eye of Round Roast image

Perfect every time, Garlic and Apple Juice Infused Eye of Round Roast is juicy, tender and delicious! A great meal idea for Sunday dinner or any dinner party!!

Provided by Cleanfreshcuisine

Categories     High Protein

Time P1DT2h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1 -5 lb eye of round roast
5 garlic cloves, cleaned and thinly sliced
4 ounces apple juice
3 tablespoons black pepper
4 tablespoons dried oregano
2 teaspoons sea salt
3 tablespoons olive oil

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.

Nutrition Facts : Calories 159.1, Fat 9.9, SaturatedFat 2.6, Cholesterol 38.6, Sodium 616.2, Carbohydrate 5, Fiber 1.4, Sugar 1.5, Protein 12.7

APPLE JUICE ROAST



APPLE JUICE ROAST image

Categories     Beef

Number Of Ingredients 16

4 lb Chuck; boneless
2 Onion; sliced
2 tb Butter or shortening
1 c Apple juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme leaves
1/4 ts Prepared mustard
1/8 ts Basil leaf
3 Sweet potatoes *
Lemon juice
Garnishes:
Chopped parsley or
Apple ; rings
Gravy

Steps:

  • Sweet potatoes should be pared and cut into pieces. Cook onions in 1 T 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. 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 T 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



Apple Juice Roast Beef image

Make and share this Apple Juice Roast Beef recipe from Food.com.

Provided by annconnolly

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 15

4 lbs boneless beef chuck roast
2 onions, sliced
2 tablespoons butter
1 cup apple juice
1 tablespoon catsup
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
1/4 teaspoon prepared mustard
1/8 teaspoon basil leaves
3 sweet potatoes
1 lemon juice
1 apple ring
parsley
gravy

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.

Nutrition Facts : Calories 900.6, Fat 63.1, SaturatedFat 26.4, Cholesterol 218.8, Sodium 661.6, Carbohydrate 23, Fiber 2.6, Sugar 9.6, Protein 57.1

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