Pot 'n Cot Roast

Ingredients

• Servings: 8
• 5 lbs chuck arm pot roast
• 1 (30 ounce) can apricots (apricots may either be halves or whole canned apricots.)
• 2 teaspoons instant onion
• 1 teaspoon marjoram
• 1 teaspoon basil
• 1/4 teaspoon pepper
• 1/3 cup cream or 1/3 cup cooking sherry
• 1 teaspoon salt

Recipe

• 1 trim fat from pot-roast and het in dutch oven or electric frying-pan to obtain 2 t drippings.
• 2 discard remaining fat.
• 3 brown meat in drippings, on both sides.
• 4 pour off drippings.
• 5 drain apricots reserving liquid to pour over beef.
• 6 sprinkle onion, majoram, basil and pepper on both sides of beef.
• 7 cover tightly and cook slowly 2 to 3 hours, until tender.
• 8 add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently.
• 9 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.
• 10 to serve, slice across the grain of meat.