Apple Juice Roast Food

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 MARINADE

Steps:

• Combine all ingredients.
• Marinade meat all day or over night. Excellent for grilled pork chops.

APPLE JUICE ROAST

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

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.

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.

SLOW COOKER SIRLOIN TIP ROAST

Steps:

• Slice the butter thinly and place it in the bottom of the slow cooker insert.
• Wash the potatoes and add them on top of the butter in the slow cooker.
• Peel and cut the carrots. Peel and cut the onion. Layer the carrots and onion on top of the potatoes.
• Place the sirloin tip roast on top of the potatoes, carrots and onions.
• In a microwave safe bowl or glass measuring cup, whisk together the beef stock, apple juice, tomato juice, Worcestershire sauce and corn starch. Stir in the rest of the ingredients, onion flakes through pepper.
• Microwave the beef stock mixture to dissolve the corn starch, about 90 seconds.
• Pour the beef stock mixture over the roast and vegetables.
• Place the lid on and cook on LOW heat for 8 - 10 hours, until the beef roast is fall-apart tender.

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.

EASY PORK ROAST IN 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.

OVEN BRAISED PORK SHOULDER WITH APPLE JUICE RECIPE

Steps:

• Lightly grease a large covered Dutch oven or casserole.
• Heat oven to 300°.
• Put onions in the casserole. Rub the pork with the seasoning blend or sprinkle generously with salt and pepper. Place the roast on the onions and add apple juice. Cover and bake for 5 hours, basting occasionally.
• Remove the roast to a large platter and shred or chop the meat. Discard bones and fat.
• Strain the juices and put the solids back into the casserole or Dutch oven. Discard the liquids. Add the shredded or chopped pork. Add barbecue sauce and stir to blend ingredients. Cover and bake for 30 minutes, or until hot and bubbly.
• This is delicious served with macaroni and cheese or scalloped potatoes , or serve it in buns with pickles, slaw, and baked beans.

APPLE-DIJON PORK ROAST

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 for 2 minutes or until thickened. Serve with pork. If desired, top with coarsely ground pepper.

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.