Cook onions in 1 tablespoon 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. Pierce entire surface of meat with fork.
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. Brush sweet potatoes with lemon juice for
bright
color; add to meat. Continue cooking, covered, 30 to 40 minutes
or until
meat and potatoes are tender. Place meat and potatoes on warm
platter.
Sprinkle potatoes with chopped parsley or garnish with apple
rings and
parsley, if desired. 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. If Dutch oven is cast iron, transfer to a
glass dish.
GRAVY: Skim excess fat from cooking liquid; add water if needed
to make 1
1/2 cups. Mix 1/2 cup water and 2 tablespoon Unbleached Flour; stir gradually
into
cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes.
Season
with salt and pepper, if desired.