INGREDIENTS

1. 4lbsboneless beef chuck roast
2. 2onions, sliced
3. 2tablespoonsbutter
4. 1cupapple juice
5. 1tablespooncatsup
6. 1teaspoonsalt
7. 1/4teaspoonpepper
8. 1/4teaspoonthyme leaves
9. 1/4teaspoonprepared mustard
10. 1/8teaspoonbasil leaves
11. 3sweet potatoes
12. 1lemon juice
13. 1apple ring
14. parsley
15. gravy

DIRECTIONS

1. Cook onions in 1 tbsp butter or shortening in Dutch oven until tender-crisp; set aside.
2. 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.
3. 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.
4. 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.
5. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat.