Title: Pot & Cot Roast
Categories: Roast Beef Main
Yield: 8 Servings
| 5 | lb | Chuck arm pot Roast |
| 2 | ts | Instant minced onion |
| 1 | ts | Basil |
| 1/3 | c | Cream or cooking sherry |
| 1 | cn | (30 oz) Apricots* |
| 1 | ts | Marjoram |
| 1/4 | ts | Pepper |
| 1 | ts | Salt |
*Apricots may either be halves or whole canned apricots. Trim fat from
pot-roast and set in Dutch oven or electric frying-pan to obtain 2 tb
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 sherry 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.