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 Israeli and Jewish - Pot Roast With Apricots
adapted from the molly goldberg jewish cookbook
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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8
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Time to Make
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0:00
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