Title: Pot and Cot Roast
Categories: Meat Fruit
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.
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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.