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