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