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.
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
Reviews