Name: Beef Roast with Apples
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 1.5 kg of Chuck Shoulder; 500 ml of Broth; 150 ml of White Wine; 2 Apples; 2 Carrots; 1 stalk of Celery; 1 clove of Garlic; Mezza of Onion; Rosemary; Extra Virgin Olive Oil; Sage; Bay Leaves; Table Salt; Black Pepper

Beef Roast with Apples is an original main course made with a few simple ingredients that will let you surprise your guests. Perfect for autumn or the holidays, beef roast with apples is one of those dishes that win you over from the very first bite.

This apple roast recipe is a tasty variation on pork loin with apples, but since it uses beef (in particular cappello del prete, a cut from the shoulder), it needs much gentler, longer cooking; the result will definitely be worth the wait. Among the many sauces for beef roasts, this apple gravy for roasts is surely one of the most flavorful and original, just what you need to impress friends and family.

The sauce that defines this apple braised beef also uses onion, carrots, and celery, which add a burst of flavor to the classic taste of the apples, bringing out their sweetness and their typical autumn note. If you want to cut down the cooking time, you can make pressure cooker beef roast with apples using, as the name says, a pressure cooker, which will also let you use less broth.

Finally, as for the broth (meat or vegetable), you can easily make it with a store-bought bouillon cube.

Method

To make the Beef Roast with Apples, tie the piece of beef tightly with kitchen twine and brown it well on all sides in a pot with a little olive oil.

Now remove the meat and set it aside. In the same pot, sauté the onion, carrots, celery, and garlic clove for a few minutes, adding a little more olive oil if needed.

Now return the meat to the pot, season with salt and pepper, and add the herbs.

Add 3 or 4 ladles of meat (or vegetable) broth and cook with the lid slightly ajar for about 20-30 minutes, adding more broth as needed. Now pour a generous glass of red wine over the meat and turn up the heat so the alcohol cooks off.

When the alcohol has evaporated, add the apples, peeled and cut into large chunks, and continue cooking for another 20-30 minutes, or until the apples are tender, adding more broth as needed.

When the meat is nice and tender and the apples are cooked, remove the meat and wrap it in aluminum foil; if needed, turn up the heat and reduce the vegetable and apple sauce.

Now slice the meat and arrange it on a serving platter with the apple sauce: your Beef Roast with Apples is ready to serve and enjoy. Finally, remember to download our App with exclusive content and fewer ads!

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Beef Roast with Apples

Ingredients for 6 people

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