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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: * 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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