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In a small bowl, combine the sage, thyme, rosemary,
marjoram, salt
and pepper. Rub over roast. Cover, and refrigerate
roast for 6 to 8
hours, or overnight.
Preheat oven to 325F. Place roast in a shallow
roasting pan, and
bake in the preheated oven for 1 to 1 1/2 hours.
Drain fat. In a
medium bowl, mix apples and onion with brown sugar.
Spoon around
roast, and continue to cook for 1 hour more, or
until the internal
temperature of the roast is 160F. Transfer the
roast, apples and
onion to a serving platter, and keep warm.
To make the gravy, skim excess fat from meat juices.
Pour drippings
into a medium heavy skillet. Stir in apple juice
and syrup. Cook and
stir over medium-high heat until liquid has been
reduced by half,
about 1 cup. Slice the roast, and serve with gravy.
