| 1 | * apricots may either be halves or whole canned apricots. |
| 2 | ~--------------------------------------------------------------------- ~-- trim fat from pot-roast and het in dutch oven or electric frying-pan to obtain 2 t drippings. |
| 3 | Discard remaining fat. |
| 4 | Brown meat in drippings, on both sides. |
| 5 | Pour off drippings. |
| 6 | Drain apricots reserving liquid to pour over beef. |
| 7 | Sprinkle onion, majoram, basil and pepper on both sides of beef. |
| 8 | Cover tightly and cook slowly 2 to 3 hours, until tender. |
| 9 | Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. |
| 10 | Place pot-roast on platter; spoon syrup over it. |
| 11 | (any remaining syrup may be served as an accompaniment). |
| 12 | Arrange apricots around pot-roast and garnish with parsley. |
| 13 | To serve, slice across the grain of meat. |
