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Pot & Cot Roast

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

2 hrs

Ready

3 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
5 pounds beef roast, pot roast
*
30 ounces apricots
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2 teaspoons onion, dried flakes
1 teaspoon marjoram
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1 teaspoon basil
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¼ teaspoon black pepper
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cup cream sherry
*
1 teaspoon salt
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Ingredients

Amount Measure Ingredient Features
2.3 kg beef roast, pot roast
*
867 ml/g apricots
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1E+1 ml onion, dried flakes
5 ml marjoram
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5 ml basil
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1.3 ml black pepper
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79 ml cream sherry
*
5 ml salt
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Directions

Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 tablespoon 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 368% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 296mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 29% Vitamin C 13%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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