2 onions, sliced
2 tablespoons butter
4 pounds chuck roast
1 cup Apple LIBBY’S JUICY JUICE Premium 100% Juice
1 tablespoon ketchup
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon prepared mustard
1/8 teaspoon basil
2 sweet potatoes
1 tablespoon lemon juice
1/2 cup water
2 tablespoons flour
1 pound noodles
Recipe Directions
In a large skillet cook sliced onions in 1 tablespoon butter until soft, but not brown; set aside.
Brown a chuck roast in 1 tablespoon butter over medium heat for 15 to 20 minutes, or until browned. Pierce with a fork.
In a small bowl combine apple juice, ketchup, salt,pepper, thyme, prepared mustard, and basil; add to the roast. Top with the reserved, cooked onions; cover, reduce heat to low and cook slowly for 2-1/2 hours, or until almost tender.
Brush sweet potatoes with lemon juice and add to the roast. Continue cooking, covered, for 30 to 40 minutes, or until the meat and sweet potatoes are tender. Remove the roast and vegetable. Skim the fat from the cooking liquid. Combine water and flour; stir gradually into the juices, heat to boiling, and cook until thick, stirring 3 to 5 minutes.
Meanwhile, prepare noodles according to the package directions.
Serving Size: 6
