As I mentioned earlier, I’m really trying to use everything that I get in my produce box up each week – although it helps if I also use up the items I already have. I happened to have a few Granny Smith apples still (which I tend to prefer over the braeburn I received in my box – but ya know how it is) I thought it would be an interesting addition to a pot roast to add the apples to them. Flavor wise, it was nearly perfect. Mr. Man was singing it’s praises left and right – in fact if I’d let him, he’d have made a meal of JUST the pot roast. lol

Personally, I think it came out a little dry – I think next time I will double (or triple) the sauce ingredients so as to add a little more moisture. I might also try cooking it at a lower temperature. I was running a little behind today (lack of sleep and all that) so I ended up getting a late start on this. I’ll list the recipe as is, but if someone there at home is following along, I highly recommend 1) doubling the sauce recipe and 2) cooking for twice as long at 200-250° instead of 350º – the one upside to the dish as listed though, is that it developed the most marvelous carmelized crust – which I will need to figure out how to keep for next time.

Ingredients:

• 2-3 lbs Boneless Chuck Roast
• 2 Granny Smith Apples; cored and diced
• 1 small red onion; diced
• 3/4 cup Catsup
• 4 cloves garlic
• 2 tbls Clarified Butter
• 1/8 cup Soy Sauce
• 1 tsp Molasses
• 1/4 tsp Hickory Liquid Smoke
• 1/2 tsp Hot Sauce
• Kosher Salt

Method:

• Preheat oven to 350º
• In a dutch oven with a tight fitting lid, melt the clarified butter over medium heat
• Add the onions and saute until tender
• Push onions to side and increase heat to medium-high
• Place Roast in clear spot and sear, turning once to get both sides
• Remove from heat
• Add the Apples and Garlic to the pan, surrounding the roast
• In a small bowl, mix together the Catsup, Soy Sauce, molasses, liquid smoke and hot sauce – along with a couple pinches of kosher salt
• Pour the Catsup sauce over the beef and Apples, tossing a little to coat
• Cover and roast for 3 hours in oven, or until meat is fork-tender and apples are very soft.