| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Pot Roast |
| 2 |
tb |
Margarine; OR |
| 2 |
tb |
Canola Oil; Puritan |
| 1/2 |
|
White Onion; Md, Chopped |
| 1 1/4 |
c |
Beef Stock |
| 1 |
ts |
Sugar |
| 6 |
oz |
Apricots; Dried, 1 Pkg |
| 1 |
ts |
Lemon Peel; Grated |
|
|
Salt & Pepper; To Taste |
|
|
Leeks; White Only, * |
INSTRUCTIONS
* Blanch the leeks with boiling water and then slice them. Cut the pot
roast into small cubes (about 1-inch in size). Put a casserole over
medium-high heat on the stove top with the margarine or oil and the chopped
onions to brown and caramelize. When the onions are transparent and
browned, add the meat to quickly brown. Add the beef stock, apricots, lemon
peel and sugar, reduce the heat and simmer for 15 minutes. Heat the oven to
350 degrees F. and add the drained blanched leeks to the pot and adjust the
salt and pepper to taste. Bake in the oven for 2 hours or until beef is
tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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