Apricot Pot Roast

Name: Apricot Pot Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

4 ounce-weight: 479 calories, 21g fat (7g saturated fat), 111mg cholesterol, 412mg sodium, 37g carbohydrate (27g sugars, 5g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat, 1 vegetable.

Originally published as Apricot Pot Roast in Cooking for 2 Spring 2007