Cook onions in 1 Tablespoon butter or shortening in Dutch oven until tender-crisp; set aside
Brown roast in remaining butter or shortening in Dutch oven over medium heat 15-20 minutes or until browned on both sides. Pierce entire surface of meat with a 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 30-40 minutes or until meat and potatoes are tender. Place meat on warm platter, surround with sweet potatoes and garnish with apple rings and parsley to serve.
To make Gravy: Skim excess fat from cooking liquid; add water or beef broth if needed to make 1 1/2 cups of liquid. Mix 1/2 cup water with 2 Tablespoons unbleached flour and stir gradually into liquid. Heat to boiling; cook, stirring 3-5 minutes or until thickened. Season with salt and pepper.