-
1
* Sweet potatoes should be pared and cut into pcs.
-
2
Cook onions in 1 Tablespoons butter or possibly shortening in Dutch oven till tender-crisp; set aside.
-
3
Brown roast in remaining butter or possibly shortening in Dutch oven over medium heat 15 to 20 min or possibly till browned on both sides.
-
4
Pierce entire surface of meat with fork.
-
5
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add in to meat.
-
6
Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hrs or possibly till almost tender.
-
7
Brush sweet potatoes with lemon juice for bright color; add in to meat.
-
8
Continue cooking, covered, 30 to 40 min or possibly till meat and potatoes are tender.
-
9
Place meat and potatoes on hot platter.
-
10
Sprinkle potatoes with minced parsley or possibly garinish with apple rings and parsley, if you like.
-
11
Serve gravy over sliced meat.
-
12
NOTE: After apple juice mix is added to browned meat, it may be marinated in the refrigerator till 3 to 4 hrs before to a glass dish.
-
13
GRAVY: Skim excess fat from cooking liquid; add in water if needed to make 1 1/2 c..
-
14
Mix 1/2 c. water and 2 Tablespoons Unbleached Flour; stir gradually into cooking liquid.
-
15
Heat to boiling; cook, stirring 3 to 5 min.
-
16
Season with salt and pepper, if you like.
-
17
Gravy may be served in Large Apple which has been scooped out, if you like.
