Recipe 4 All: Pot 'n Cot Roast Recipe — Every recipe in the World on this site.

Recipe 4 All: Pot 'n Cot Roast Recipe

Pot 'n Cot Roast

Yield: 8 servings
5lb Chuck Arm Pot Roast
30oz (1 Cn) Apricots *
2teaspoon Instant Minced Onion
1teaspoon Marjoram
1teaspoon Basil
¼teaspoon Pepper
1/3cups Cream or Cooking Sherry
1teaspoon 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.

Your Pot 'n Cot Roast is ready. Good luck!

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