Apricot Pot Roast

Name: Apricot Pot Roast
Ingredients: 3/4 pound boneless beef chuck roast; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons canola oil; 2 medium carrots, cut into 2-inch pieces; 1 small sweet potato, peeled and cut into 1-inch cubes; 1 celery rib, cut into 1-inch pieces; 1 small onion, chopped; 1 teaspoon minced fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed; 1 cup apricot nectar; 1 cup plus 1 teaspoon water, divided; 1 teaspoon cornstarch

12 ingredients

2 steps

Ingredients

3/4 pound boneless beef chuck roast
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
2 medium carrots, cut into 2-inch pieces
1 small sweet potato, peeled and cut into 1-inch cubes
1 celery rib, cut into 1-inch pieces
1 small onion, chopped
1 teaspoon minced fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
1 cup apricot nectar
1 cup plus 1 teaspoon water, divided
1 teaspoon cornstarch

Directions

1

Sprinkle beef with salt and pepper. In a Dutch oven, brown beef in oil on all sides. Add the carrots, sweet potato, celery, onion and rosemary. Pour apricot nectar and 1 cup water over beef; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender.
2

Remove meat and vegetables; keep warm. In a small bowl, combine cornstarch and remaining water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.