Pot & cot roast
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Pot & cot roast
Last updated 6/12/2012 1:18:46 AM. Recipe ID 49789. Report a problem with this recipe.
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      Title: Pot & cot roast
 Categories: Meats, Fruits
      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 49789 (Apr 03, 2005)

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