Apricot Beef Roast
5-pound chuck roast
1 (30-ounce) can apricots in syrup
2 teaspoons dried onion flakes
1 teaspoon dried marjoram
1 teaspoon dried basil
1/4 teaspoon ground pepper
1/3 cup sherry
1 teaspoon salt
Trim the fat from the chuck roast. In a large kettle brown the meat on both
Drain apricots in syrup, reserving the liquid.
On both sides of the roast, sprinkle dried onion flakes, marjoram, basil, and
pepper. Cover tightly and cook slowly for 2 to 3 hours, or until tender.
Add sherry and salt; cook uncovered for 30 minutes, or until liquid has cooked
down to a syrup, basting the meat frequently.
Place the roast on a platter; spoon the syrup on top. Arrange the apricots
around the roast.
Makes 8 servings.