Apple Juice Roast Recipes

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

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.

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

SLOW COOKER MOOSE ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
• Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

RED WINE APPLE JUICE AND GARLIC POT ROAST

Steps:

• Combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. Process until smooth.
• Combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the roast in the hot oil, turning until golden on all sides.
• Place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
• Pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
• Pour the mixture over the vegetables and roast.
• Cover the pan with foil, and cook at 300 deg F for 4 hours. Baste the roast in the juices every hour or so.
• After 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
• Cover the pan with the foil and increase heat to 425 deg F. Cook for an additional 3 hours. Baste the roast in the juices every hour or so.
• Serve with the juices, or thicken with corn starch for a wonderful gravy.

APPLE AND ONION BEEF POT ROAST

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.

PORK ROAST WITH APPLE MUSTARD GLAZE

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).

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.

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.