Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-------------------------GARNISHES------------------------------
1 x Chopped Parsley OR 1 x Gravy
1 x Apple Rings And Parsley

* 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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