Recipe - Apple Juice Roast

4 pound Boneless Beef Chuck Roast
2 Med. Onions, Sliced
2 tablespoon Butter or Shortening
1 cup Apple Juice
1 tablespoon Catsup
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Thyme Leaves
One fourth teaspoon Prepared Mustard
1/8 teaspoon 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 tendercrisp;
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 One half 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 cut or sliced up 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 One half cups. Mix One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini