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Ingredients

• 1 thick cut, bone in, blade chuck roast (3 to 4 lbs.)
• Vegetable oil for browning
• 2 (12 ounce.) cans apricot nectar
• 2 to 3 tbsp. vinegar, to taste
• 2 to 3 potatoes, unpeeled, cut into lg. chunks
• 3 to 4 carrots, cleaned & cut into lg chunks
• 1 lg. onion, sliced
• 1 to 2 teaspoon seasoned salt or possibly seasoning blend of your choice

Description

Brown Roast On Both Sides In Small Amount Of Oil In Skillet, Medium To High Heat. Add In Apricot Nectar To Almost Cover Meat. Stir Vinegar Into Nectar. Add In Potato And Carrot…

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