Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Andy's Pot Roast (With Apricot Nectar) Recipe
    Lost? Site Map

    Andy's Pot Roast (With Apricot Nectar)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    shells75's Note:

    I got this recipe out of the Washington Post many years ago....I'm not sure who Andy is but I've made this many times

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons vegetable oil
    • 1 (3 -4 lb) thick cut bone in blade chuck roast
    • 24 ounces apricot nectar
    • 2 -3 tablespoons vinegar (to taste)
    • 2 -3 potatoes, cut into large chunks (unpeeled)
    • 3 -4 carrots, cleaned and cut into large chunks
    • 1 large onion, sliced
    • 1 -2 teaspoon seasoning salt (to taste) or 1 -2 teaspoon seasoning, blend of your choice (to taste)

    Directions:

    1. 1
      Brown roast on both sides in oil in large skillet set over medium high heat. Add apricot nector to almost cover meat. Stir vinegar into nectar. Add potato and carrot chunks. Cover with onion slices and add seasoning.
    2. 2
      Cover pan and simmer over very low heat 2 1/2 to 3 hours. Check occasionally and adjust heat or add more liquid as needed. Cook until meat is tender enough to fall off bone and vegetables are saturated with juices.
    3. 3
      I usually make this in the oven cooked at 325 degrees covered tightly for about 3 hours or until meat is tender. I'll brown the meat first and then put in a roasting pan and add all other ingredients. It would probably be great for a crockpot although I haven't tried it yet. This recipe is good with any chuck roast.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Andy's Pot Roast (With Apricot Nectar)

    Serving Size: 1 (490 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 944.7
     
    Calories from Fat 555
    58%
    Total Fat 61.7 g
    95%
    Saturated Fat 22.6 g
    113%
    Cholesterol 187.7 mg
    62%
    Sodium 196.4 mg
    8%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 4.2 g
    16%
    Sugars 24.3 g
    97%
    Protein 52.9 g
    105%

    The following items or measurements are not included:

    seasoning salt

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes