4 lb Boneless Beef Chuck Roast
2    Med. Onions, Sliced
2 tb Butter or Shortening
1 c  Apple Juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme Leaves
1/4 ts Prepared Mustard
1/8 ts Basil Leaves
3    Large Sweet Potatoes *
Lemon Juice

GARNISHES
Chopped Parsley OR
Apple Rings And Parsley
Gravy

* Sweet potatoes should be pared and cut into pieces.
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Cook onions in 1 T 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 garinish 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 T Unbleached Flour; stir
gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5
minutes. Season with salt and pepper, if desired. Gravy may be served in
Large Apple that has been scooped out, if desired.