boneless beef chuck roast
sweet potatoes, peeled, cubed
unbleached all-purpose flour
salt and freshly ground pepper to taste
1Cook onions in 1 tablespoon butter in dutch oven until tender-crisp; set aside.
2Brown roast in remaining butter or shortening in dutch oven over medium heat 15 to 20 minutes or until browned on both sides.
3Pierce entire surface of meat with fork.
4Combine apple juice, ketchup, salt, pepper, thyme, mustard and basil; add to meat.
5Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
6Brush sweet potatoes with lemon juice for bright color; add to meat.
7Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
8Place meat and potatoes on warm platter.
9Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired.
10Serve gravy over sliced meat.
11NOTE: 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.
12If dutch oven is cast iron, transfer to a glass dish.
13GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
14Mix 1/2 cup water and 2 tablespoons unbleached flour; stir gradually into cooking liquid.
15Heat to boiling; cook, stirring 3 to 5 minutes.
16Season with salt and pepper, if desired.
17Gravy may be served in large apple that has been scooped out, if desired.