Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chuck; boneless
2 Onion; 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 leaf
3 Sweet potatoes *
Lemon juice
Garnishes:
Chopped parsley or
Apple ; rings
Gravy

Sweet potatoes should be pared and cut into pieces. 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.

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