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Pot 'n cot roast

Yield: 8 Servings

5 lb Chuck Arm Pot Roast      30 oz (1 Cn) Apricots *
2 ts Instant Minced Onion      1 ts Marjoram
1 ts Basil      1/4 ts Pepper
1/3 c Cream or Cooking Sherry      1 ts Salt

* Apricots may either be halves or whole canned apricots. ~------------------------------------------------------ ~----------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion majoram basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve slice across the grain of meat.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More