Pot and Cot Roast

Directions

1. 1
   Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 tablespoon drippings.
2. 2
   Discard remaining fat.
3. 3
   Brown meat in drippings, on both sides.
4. 4
   Pour off drippings.
5. 5
   Drain Apricots reserving liquid to pour over beef.
6. 6
   Sprinkle onion, majoram, basil and pepper on both sides of beef.
7. 7
   Cover tightly and cook slowly 2 to 3 hours, until tender.
8. 8
   Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently.
9. 9
   Place pot-roast on platter; spoon syrup over it.
10. 10
    (Any remaining syrup may be served as an accompaniment.)
11. 11
    Arrange apricots around pot-roast and garnish with parsley.
12. 12
    To serve, slice across the grain of meat.