Pot 'N Cot Roast

3 hours Prep: 20 minutes Cook: 3 hours

36 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

5	pounds	beef roast, pot roast
30	ounces	apricots
2	teaspoons	onion, dried flakes
1	teaspoon	marjoram
1	teaspoon	basil
1/4	teaspoon	black pepper
1/3	cup	sherry
1	teaspoon	salt

Directions

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.

Arrange apricots around pot-roast and garnish with parsley.

To serve, slice across the grain of meat.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 36 8% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 296mg	12%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	6%
Sugars 7.0g
Protein 1.0g	2%

Vitamin A	29%		Vitamin C	13%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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