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1 3-pound beef pot roast
1 teaspoon sugar
2 tablespoons margarine or canola oil
6 oz dried apricots
1 teaspoon grated lemon peel
1/2 medium white onion, chopped
salt & pepper to taste
1 1/4 cups beef stock
white leeks, blanched in boiling water, sliced, and drained
1. Cut the pot roast into 1-inch cubes.
2. Place a casserole dish over medium-high heat on the stove top. Add margarine or oil and the chopped onions to brown and caramelize.
3. When the onions are transparent and browned, add the meat to quickly brown.
4. Add the beef stock, apricots, lemon peel and sugar. reduce the heat and simmer for 15 minutes.
5. Add the leeks to the pot and adjust the salt and pepper to taste.
6. Bake in preheated 350 degree F oven for 2 hours or until beef is tender.
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