Pot Roast with Apricot - serves 8

5 lb chuck arm pot roast
30 oz (1 cn) apricots
2 tsp instant minced onion
1 tsp marjoram
1 tsp basil
1/4 tsp pepper
1/3 cup cream or cooking sherry
1 tsp salt

Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 tbsp drippings. Discard remaining fat.
Brown meat in drippings, on both sides. Pour off drippings. Drain apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender.
Add sherry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat.