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Pot 'n Cot Roast

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.
  • Omschrijving recept: Rundvleesgerechten
  • Aantal Porties: 8

Bereiding

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 (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.