This actually came about from me playing with my food. I have always heard of fruit flavors with pork I had never really heard about them with beef so I picked apples and decided to dive off the deep end with the roast. Pairing the pasta with this was part of an assignment from my teacher who is always keeping me on my toes and encouraging me to try new things, basically to broaden my flavor palate, which is alot less scary than I thought it would be. In the short and long of things I was supposed to prepare pasta in a way that was new, so I used the juices from my roast(along with a little shredded roast) and made a ragu type sauce. I hope that it goes over as well in your kitchen as it did in mine. —ChefMommy
depends on how big your roast is.
Medium Sized Chuck Roast
Jar of Apple Butter (You may not use it all, it is totally up to you.)
3 or 4
Apples (doesnt matter what kind.), Peeled, Cored, and cut into 1" pieces
1 1/2 to 2 pounds
new red potatoes cut into 1" pieces
Good Sized Carrots, cut into 1" pieces
In This Recipe
Preheat oven for 350 degrees.
Unwrap your roast and pat it dry with paper towels. I do this so the apple butter gets as close to the meat as possible.
Rub the apple butter all over the roast, I actually spiced it with chili powder, cumin, garlic powder, and S&P. You can use your own preferences here.
Arrange your apples, carrots, and potatoes, I actually had some rub left I tossed the them in.
Cover with foil and roast until done, mine actually took about 3 hours.
When your roast is done drain the juices and separate the apples from the potatoes and carrots and set aside.
Now for the pasta! Put a cover pot of salted water on to boil. I like my water to taste like the ocean, it saves on the salting later.
While your water is heating, cut your roast into about 1/4" cubes and set aside.
Mash the apples that were softened during cooking and integrate with the juice you drained off the meat. I also added a little extra apple butter to this to thicken it up.
Add your meat and sauce to a sauce pan and over low heat to allow the flavors to get to know one another.
Once your pasta is done drain off the water reserving a little (you may need it to thin the sauce) and mix with the sauce.
If the sauce is a little thick add some of the pasta water about a teaspoon at a time.