A recipe for Pot and Cot Roast. Follow the simple recipe instructions for Pot and Cot Roast shared by other home cooking experts.
Ingredients
5 lb. Chuck Arm Pot Roast30 oz. (1 Cn) Apricots *
2 Tsp. Instant Minced Onion
1 Tsp. Marjoram
1 Tsp. Basil
1/4 Tsp. Pepper
1/3 c. Cream or Cooking Sherry
1 Tsp. Salt
* Apricots may either be halves or whole canned apricots.
Directions
Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 Tbs. drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, marjoram, 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.
