APRICOT POT ROAST

Apricot Pot Roast image

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.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

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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

Steps:

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. , 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.

Nutrition Facts : Calories 479 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 412mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 5g fiber), Protein 36g protein. Diabetic Exchanges