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Apricot Pot Roast

 Apricot Pot Roast
A sweet and tangy apricot sauce tastes luscious with tender beef and vegetables. Ruth Hyde from Madrid, New York shares this easy pot roast recipe, conveniently sized for two.
2 ServingsPrep: 20 min. Cook: 1-1/2 hours


  • 3/4 pound boneless beef chuck roast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 2 medium carrots, cut into 2-inch pieces
  • 1 small sweet potato, peeled and cut into 1-inch cubes
  • 1 celery rib, cut into 1-inch pieces
  • 1 small onion, chopped
  • 1 teaspoon minced fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
  • 1 cup apricot nectar
  • 1 cup plus 1 teaspoon water, divided
  • 1 teaspoon cornstarch


  • Sprinkle beef with salt and pepper. In a Dutch oven, brown beef in
  • oil on all sides. Add the carrots, sweet potato, celery, onion and
  • rosemary. Pour apricot nectar and 1 cup water over beef; bring to a
  • boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until
  • tender.
  • Remove meat and vegetables; keep warm. In a small bowl, combine
  • cornstarch and remaining water until smooth; gradually stir into pan
  • juices. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with meat and vegetables. Yield: 2 servings.

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Apricot Pot Roast (continued)

Nutritional Facts: 4 ounces cooked meat with 1 cup vegetables equals 479 calories, 21 g fat (7 g saturated fat), 111 mg cholesterol, 412 mg sodium, 37 g carbohydrate, 5 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.