Pot 'n cot roast
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Pot 'n cot roast
  Roast    Beef  
Last updated 6/12/2012 12:43:17 AM. Recipe ID 2400. Report a problem with this recipe.
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      Title: Pot 'n cot roast
 Categories: Beef, Meats, Fruits, Main dish
      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.
  ~---------------------------------------------------------------------
  ~-- 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.
 




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Recipe ID 2400 (Apr 03, 2005)

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