Apricot Pot Roast

Directions

1. 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.
2. 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.