Categories: Beef Main Dish

Ingredients

• 4 lbs. chuck blade-bone pot roast
• 2 Tbsp. solid all-vegetable shortening or vegetable oil
• 1 1/2 tsp. salt
• 3/4 tsp. ground ginger
• 5 whole cloves
• 1 bay leaf
• 1/4 tsp. ground black pepper
• 1 cup apple juice
• 1/2 cup dry red wine
• 4 medium Washington State apples, pared, cored and quartered
• 1 onion, sliced
• 2 Tbsp. flour
• 1/4 cup water

Directions

1. In Dutch oven, brown roast on all sides in hot shortening.

2. Add salt, ginger, cloves, bay leaf, pepper, apple juice and wine to meat. Bring to boiling, reduce heat, cover and simmer 2 hours.

3. Add apple and onion slices to meat, cover. Return to simmer and cook 1/2 hour longer, or until meat is tender.

4. Remove meat to heated platter and surround with apples an onions. Keep warm.

5. Skim off any fat from pan liquid. Stir flour with water smoothly; whisk into sauce, bring to boiling, stirring. Taste, correct seasoning if desired.

6. Spoon a little gravy over meat. Serve rest in a sauceboat.

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