Cook onions in 1 tablespoon butter in
until softened; set aside. Dust the pot roast with flour; brown in remaining butter
and olive oil over medium heat 15 to 20 minutes or
browned on all sides. Pierce entire surface of meat with fork.
apple juice, ketchup, salt, pepper, thyme, and basil; add
Top meat with the cooked onions; cover tightly and cook over low heat for 2
1/2 hours or until almost tender. Brush sweet potatoes with lemon juice; add to meat. Continue cooking, covered, 30 to 40 minutes
meat and potatoes are tender. Place meat and potatoes on warm
platter and sprinkle with parsley, if desired.
Serve gravy over sliced meat.
To make gravy:
Skim excess fat from cooking liquid; add water or stock if needed
to make 1
1/2 cups. Mix 1/4 cup water and 2 tablespoon flour; stir gradually
cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes.
with salt and pepper, if desired.
Calories per serving: 611
Fat per serving: 20.5g