Pot and Cot Roast

1. 1

   Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 tablespoon drippings.

2. 2

   Discard remaining fat.

3. 3

   Brown meat in drippings, on both sides.

4. 4

   Pour off drippings.

5. 5

   Drain Apricots reserving liquid to pour over beef.

6. 6

   Sprinkle onion, majoram, basil and pepper on both sides of beef.

7. 7

   Cover tightly and cook slowly 2 to 3 hours, until tender.

8. 8

   Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently.

9. 9

   Place pot-roast on platter; spoon syrup over it.

10. 10

    (Any remaining syrup may be served as an accompaniment.)

11. 11

    Arrange apricots around pot-roast and garnish with parsley.

12. 12

    To serve, slice across the grain of meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.