Andy'S Pot Roast (With Apricot Nectar) – a delicious recipe with vegetable oil, chuck roast, vinegar, potatoes, onion, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Brown roast on both sides in oil in large skillet set over medium high heat. Add apricot nector to almost cover meat. Stir vinegar into nectar. Add potato and carrot chunks. Cover with onion slices and add seasoning.
2
Cover pan and simmer over very low heat 2 1/2 to 3 hours. Check occasionally and adjust heat or add more liquid as needed. Cook until meat is tender enough to fall off bone and vegetables are saturated with juices.
3
I usually make this in the oven cooked at 325 degrees covered tightly for about 3 hours or until meat is tender. I'll brown the meat first and then put in a roasting pan and add all other ingredients. It would probably be great for a crockpot although I haven't tried it yet. This recipe is good with any chuck roast.
188
kcal
Calories
11
g
Fat
18
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 (3 -4 lb) thick cut bone in blade chuck roast, 24 ounces apricot nectar, 2 -3 tablespoons vinegar (to taste), and more.
Yes, Andy'S Pot Roast (With Apricot Nectar) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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