Pot 'n Cot Roast |
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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. |
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BereidingTrim 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 (rund) . Sprinkle onion, majoram, basil and pepper on both sides of beef (rund) . Cover tightly and cook slowly 2 to 3 hours, until tender. Add sherry 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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