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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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Directions: * 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.
| Ingredients:
3 Pound(s) pot roast1 ts sugar
2 Tablespoon(s) margarine; or6 oz apricots; dried, 1 pkg
2 Tablespoon(s) canola oil; puritan 1 ts lemon peel; grated
1/2 white onion; md, chopped 1 x salt & pepper; to taste
1 1/4 Cup(s) beef stock 1 x leeks; white only, * |
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