Best Apricot Pot Roast Recipes

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DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)



Delicious Apricot Glazed Pork Roast (Crock Pot) image

Wonderful taste! A tender, succulent roast from the crock pot is the answer to your dinner dreams. Put on to cook before leaving for work and it's ready to eat when you get home!

Provided by txgammi

Categories     Pork

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 5

1 (10 1/2 ounce) can condensed chicken broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon mustard
4 lbs boneless pork loin roast

Steps:

  • Mix broth, preserves, onion and mustard in slow cooker.
  • Add pork and turn to coat.
  • Cover and cook on low 8-9 hours or until done.
  • Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

CROCK POT PORK ROAST WITH APRICOT AND HORSERADISH



Crock Pot Pork Roast With Apricot and Horseradish image

I got this recipe from a friend. You can also use pork chops. I'm guessing on the sizes of the jars. Just mix 1 to 1. NOTE: You must use horseradish SAUCE, not ground horseradish. Ground is way too powerful! :)

Provided by WI Cheesehead

Categories     Pork

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 4

1 (3 -4 lb) pork roast
1 (12 ounce) jar apricot preserves
1 (12 ounce) jar horseradish sauce
1 medium onion, sliced

Steps:

  • Place onion slices in the bottom of a crock pot.
  • Brown pork roast in a skillet on all sides.
  • Place roast on onion slices.
  • In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
  • Cook on low for 8-10 hours.

APRICOT POT ROAST



Apricot Pot Roast image

A sweet and tangy apricot sauce tastes luscious with tender beef and vegetables. Ruth Hyde from Madrid, New York shares this easy pot roast recipe, conveniently sized for two.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound boneless beef chuck roast
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
2 medium carrots, cut into 2-inch pieces
1 small sweet potato, peeled and cut into 1-inch cubes
1 celery rib, cut into 1-inch pieces
1 small onion, chopped
1 teaspoon minced fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
1 cup apricot nectar
1 cup plus 1 teaspoon water, divided
1 teaspoon cornstarch

Steps:

  • Sprinkle beef with salt and pepper. In a Dutch oven, brown beef in oil on all sides. Add the carrots, sweet potato, celery, onion and rosemary. Pour apricot nectar and 1 cup water over beef; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender. , Remove meat and vegetables; keep warm. In a small bowl, combine cornstarch and remaining water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Nutrition Facts : Calories 479 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 412mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 5g fiber), Protein 36g protein. Diabetic Exchanges

ANDY'S POT ROAST (WITH APRICOT NECTAR)



Andy's Pot Roast (With Apricot Nectar) image

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

Provided by shells75

Categories     One Dish Meal

Time 3h30m

Yield 5-6 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 944.8, Fat 61.8, SaturatedFat 22.7, Cholesterol 187.8, Sodium 196.5, Carbohydrate 43.1, Fiber 4.2, Sugar 24.4, Protein 52.9

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