I have become addicted to using apple juice in just about everything I cook. It’s this thing I have where I fall in love with something and do it until it’s played out. Kinda like the radio when a new single drops. My last kick was cilantro, and while I still use it when I cook, I’ve successfully moved on to 100% apple juice (not from concentrate).
What I love about using the apple juice is the balance it brings when you use pepper and Cajun spices. It perfects the taste by adding a fruity layer without the sweetness, a little something like a good wine. I love tasting the fruitiness but I don’t want it to be sweet. So next time you’re in the kitchen add a little Apple juice to whatever you’re cooking and more than likely you’ll be satisfied!
Here’s what you need:
- 3 1/2 pound beef roast
- 4 tbsp Lawry’s seasoning salt (my lifeline)
- 3 tbsp garlic powder
- 2 tbsp Cajun seasoning
- 1/2 tbsp black pepper
- 1/2 tbsp onion powder
- 1 lb celery, chopped
- 1 lb baby carrots
- 2 large white potatoes
- 1/2 cup Apple cider vinegar
- 3 cups 100% Apple juice (not from concentrate)
Here’s what you do:
- Rub your entire roast with 2 tbsp seasoning salt, 2 tbsp garlic powder, 1 tbsp Cajun seasoning. Yes you need to get your hands dirty.
- Sear for 5 minutes on each side at 350 degrees. I use an electric griddle, but you can also use a frying pan or cast iron pan
- Add half of your vegetables to the crock pot
- Add roast and cover with remaining veggies
- Sprinkle 2 tbsp seasoning salt, 1/2 tbsp black pepper, 1/2 tbsp onion powder and 1 tbsp Cajun seasoning
- Pour 1/2 cup apple cider vinegar and 3 cups 100% Apple juice (not from concentrate)
- Cook on low for 8 hours
- Stick a fork in it and watch it pull apart like butter!
Even though it seems like a lot of salt in the ingredients, this roast isn’t salty at all because the Apple juice balances all of that out. You can eat this roast over rice, but I prefer to have it with bread or a roll so I can sop up all of the juices and enjoy all of its goodness.