Pot 'n' Cot Roast

Directions

1. 1
   Trim fat from pot-roast and heat in Dutch oven or electric frying-pan to obtain 2 tbsp.
2. 2
   drippings.
3. 3
   Discard remaining fat.
4. 4
   Brown meat in drippings, on both sides.
5. 5
   Pour off drippings.
6. 6
   Drain apricots, reserving liquid to pour over beef.
7. 7
   Sprinkle onion, majoram, basil and pepper on both sides of beef.
8. 8
   Cover tightly and cook slowly 2 to 3 hours, until tender.
9. 9
   Add sherry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently.
10. 10
    Place pot-roast on platter; spoon syrup over it.
11. 11
    (Any remaining syrup may be served as an accompaniment.)
12. 12
    Arrange apricots around pot-roast and garnish with parsley.
13. 13
    To serve, slice across the grain of meat.