Pot ‘n Cot Roast

Servings: 8
Ingredients:

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

* Apricots may either be halves or whole canned
apricots.
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~—————– 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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