Comfort food. Enter a kitchen filled with the scent of ginger and cloves and all seems right with the world. Spicy Apple Pot Roast needs a cold January night and a loaf of homemade bread for “sopping” the gravy to bring the diner just this side of heaven.
Spicy Apple Pot Roast
2 cups apple juice
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1 (5 pound) boneless chuck roast
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
3 Tablespoons all-purpose flour
Combine first 6 ingredients in a large, shallow container. Add roast, turning to coat. Cover and marinate overnight in refrigerator.
Remove roast, reserving marinade. Dredge roast in 1/4 cup flour. Brown roast on all sides in hot oil in a Dutch oven. Add reserved marinade and bring to a boil. Cover, reduce heat and simmer 2 1/2 hours or until roast is tender.
Remove roast to serving platter, reserving pan drippings. Combine 3 tablespoons flour and 1/2 cup pan drippings; stir until smooth. Pour flour mixture into remaining pan drippings. Cook, stirring constantly until thickened and bubbly. Serve gravy with roast. Yield: 8 to 10 servings.