------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Pot 'n Cot Roast
 Categories: Roast Beef Meats Fruits  
   Servings:  8
 
       5 lb Chuck Arm Pot Roast                30 oz (1 Cn) Apricots *  
       2 t  Instant Minced Onion                1 t  Marjoram  
       1 t  Basil                             1/4 t  Pepper  
     1/3 c  Cream or Cooking Sherry             1 t  Salt  
 
   *    Apricots may either be halves or whole canned apricots.
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   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.
  
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