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1
Cook onions in 1 Tbsp butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides.
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2
Pierce entire surface of meat with fork.
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3
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
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4
Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covere d, 30 to 40 minutes or until meat and potatoes are tender.
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5
Place meat and potatoes on warm platter.
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6
Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired.
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7
Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times.
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8
If Dutch oven is cast iron, transfer to a glass dish.
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9
GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
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10
Mix 1/2 cup water and 2 Tbsp Unbleached Flour; stir gradually into cooking liquid.
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11
Heat to boiling; cook, stirring 3 to 5 minutes.
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12
Season with salt and pepper, if desired.
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13
Gravy may be served in Large Apple that has been scooped out, if desired.
