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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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:
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. Yield: 2 servings.
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