Apricot Beef Roast


Apricot Beef Roast 1 (about 5-pound) chuck roast 1 (30-ounce) can apricots in syrup 2 teaspoons dried onion flakes 1 teaspoon dried marjoram 1 teaspoon dried basil 1/4 teaspoon ground pepper 1/3 cup sherry 1 teaspoon salt


Trim The Fat From The Chuck Roast. In A Large Kettle Brown The Meat On Both Sides. Drain Apricots In Syrup, Reserving The Liquid. On Both Sides Of The Roast, Sprinkle Dried Onion Flakes, Marjoram, Basil, And Pepper. Cover Tigh

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