Ingredients:
3 lbs pot roast
2 tablespoons margarine or 2 tablespoons canola oil
1/2 cup chopped white onions
1 1/4 cups beef stock
1 teaspoon sugar
6 ounces dried apricots ( about 1 package)
1 teaspoon grated lemons, rind of
salt & pepper
leeks, white parts only
Directions:
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes (about 1-inch in size).
Put a Dutch oven over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize.
When the onions are transparent and browned, add the meat to quickly brown.
Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes.
Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Blanch the leeks with boiling water and then slice them.
Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste.
Bake in the oven for 2 hours or until beef is tender.
The Fort serves its Colorado Territory Beef entree with: Fort Breads – A selection of pumpkin walnut muffins and sourdough rolls. Fort Dinner Salad – Seven crisp greens, pickled ginger, diced jicama, and toasted pepitas and a peppadew pepper.Chef’s Choice of Seasonal Vegetable. Potatoes, Fort Style or Garlic Cheddar Mashed (unless otherwise noted). Dressing Choices: Chunky Maytag blue cheese, *Herbal Daminana house Vinaigrette, Jalapeno-Buttermilk Ranch, Chipotle Honey, Balsamic Vinegar & Fine Extra Virgin Olive Oil (*reputed aphrodisiac herb). The Fort’s special toppings to complement your Angus steak: Rich Buffalo Jus, Dixon Red Chile, Hatch Green Chili (hot or mild). Be creative, serve your roast with approximations with some of the above! 🙂
Servings: 4-6
Time preparation: 0 min.
Time total: 0 min.