I found this recipe and knew I had to make this one. I don’t normally make a habit of eating apricots OR celery, but I made an exception for this recipe and I am glad I did. This roast is absolutely amazing. When I found this recipe, it was in a plastic sleeve which means that the person who wrote or used this recipe most likely made it often and wanted to keep the recipe card from getting food on it.
Apricot Pot Roast
3 Pound Boneless Chuck Roast
2 tbsp shortening
flour for dredging
1 cup dried apricots
1 1/2 tbsp onion, chopped
1/2 cup orange juice
1 cup celery, diced
1 tsp grated lemon rind
1 tsp salt
1/4 tsp pepper
12 oz beer
Dredge meat in flour, brown lightly on both sides in melted shortening on medium heat. Add the remaining ingredients, if neccessary add water. Bring to a slow boil, lower heat and simmer for 3 hours.
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