Apricot Pot Roast

Name: Apricot Pot Roast
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 2
Cuisine: Global
Ingredients: 251 milliliters apricot nectar; 340 grams boneless beef chuck roast; 2 teaspoons canola oil; 2 mediums carrots, cut into 2-inch pieces; 1 rib celery rib, cut into 1-inch pieces; 1 teaspoon cornstarch; 1 teaspoon minced fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed; 1 small onion, chopped; 0 teaspoons pepper; 0 teaspoons salt; 1 small sweet potato, peeled and cut into 1-inch cubes; 237 milliliters water, divided

Apricot Pot Roast is a main course that serves 2. One portion of this dish contains approximately 35g of protein, 24g of fat, and a total of 511 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of sweet potato, cornstarch, rosemary or, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Sprinkle beef with salt and pepper. In a Dutch oven, brown beef in oil on all sides.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Add the carrots, sweet potato, celery, onion and rosemary.

Ingredients you will need

Sweet Potato

Rosemary

Carrot

Celery

Onion

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.

Ingredients you will need

Apricot Nectar

Water

Beef

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.

Ingredients you will need

Corn Starch