Ingredients Jump to Instructions ↓

  1. 5 lb Chuck Arm Pot Roast

  2. 30 oz (1 Cn) Apricots *

  3. 2 t Instant Minced Onion

  4. 1 t Marjoram

  5. 1 t Basil

  6. 1/4 t Pepper

  7. 1/3 c Cream or Cooking Sherry

  8. 1 t Salt

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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