Scottish Pot Roast

Name: Scottish Pot Roast
Ingredients: 3 lb. rump roast; 2 Tbsp. shortening; 9 small potatoes, peeled; 3 stalks celery, cut into 2-inch pieces; 6 carrots, quartered lengthwise; 1 tsp. salt; 1/4 tsp. pepper; 16 dried apricots; 1 c. sliced mushrooms; 1 c. catsup

10 ingredients

7 steps

Ingredients

3 lb. rump roast
2 Tbsp. shortening
9 small potatoes, peeled
3 stalks celery, cut into 2-inch pieces
6 carrots, quartered lengthwise
1 tsp. salt
1/4 tsp. pepper
16 dried apricots
1 c. sliced mushrooms
1 c. catsup

Directions

1

Heat oven to 325°.
2

Brown beef in shortening in Dutch oven. Arrange vegetables around meat.
3

Sprinkle with salt and pepper. Top meat with apricots and mushrooms.
4

Pour catsup over all. Cover and bake 2 1/2 hours or until meat and vegetables are tender.
5

Baste occasionally.
6

Add a little water if needed.
7

Makes 6 to 9 servings.