3-4 lb pot roast of beef (rump, boned chuck or round)
1/2 cp seasoned flour(1 tsp salt & 1/4 tsp pepper)
3 tbsp beef drippings or fat
6 small pared potatoes
1/2 lb dried apricots
1 cp sliced celery
1 cp sliced carrots
1 1/2 tsp salt
1/2 tsp pepper
1 tsp chopped parsley
1 1/2 cps beef stock
1 - Wipe roast.
2 - Roll it in flour
3 - Melt drippings or fat and brown roast on all sides, allowing 15 minutes for this procedure.
4 - Transfer to deep casserole.
5 - Surround meat with potatoes, top with a layer each of apricots, celery and carrots.
6 - Season each layer with salt, pepper and parsley.
7 - Pour in beef stock, cover casserole tightly and bake in slow oven (300 degrees F.) until beef is tender (3-3 1/2 hours)
8 - Test it with a fork to be sure it is soft.
9 - Remove roast to carve.
10 - Put slices back and serve from casserole.