🫙 From the Spice Rack
Pot 'N Cot Roast
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...
maineasy
Ingredients8 items
Ingredients
- 5lbchuck arm pot roast
- 30oz(1 cn) apricots *
- 2tsp instant minced onion
- 1tsp marjoram
- 1tsp basil
- 1/4tsp pepper
- 1/3cup cream or cooking sherry
- 1tsp salt
Directions
- 1
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
- 2
Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings
- 3
Discard remaining fat
- 4
Brown meat in drippings, on both sides
- 5
Pour off drippings
- 6
Drain Apricots reserving liquid to pour over beef
- 7
Sprinkle onion, majoram, basil and pepper on both sides of beef
- 8
Cover tightly and cook slowly 2 to 3 hours, until tender