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Israeli and Jewish   -   Pot Roast With Apricots   adapted from the molly goldberg jewish cookbook

  • 1 Pound Dried Apricots
  • 2 Tablespoons Olive Oil
  • 4 Pounds Roast Beef -- or chuck roast
  • 3 Cups Boiling Water
  • 1 Medium Onion -- grated
  • Salt And Pepper -- to taste
  • 2 Teaspoons Lemon Juice
  • 1 Teaspoon Sugar
Directions soak apricots overnight in water and drain. heat oil in dutch oven. Brown meat turning frequently. Add remaining ingredients. Cover and cook over low heat 2 1/2 hours. correct seasoning and serve.
Serves 8
Time to Make 0:00

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