Recipe: Highland Pot Roast (with dried apricots) (Heinz Ketchup, 1957)

HIGHLAND POT ROAST


2 pounds rump beef, in one piece
2 tablespoons shortening
8 small potatoes, peeled
2 stalks celery, cut into 2-inch pieces
4 medium or small carrots, quartered lengthwise
1 tablespoon salt
1/4 teaspoon pepper
16 dried apricots, washed
1 cup sliced mushrooms
1 cup Heinz Tomato Ketchup

Heat oven to 325 degrees F (moderate).

Brown beef in shortening in Dutch oven over medium heat.

Arrange vegetables around meat. Sprinkle with salt and pepper. Top meat with apricots and mushrooms. Pour ketchup over all. Cover.

Bake 2 hours or until meat and vegetables are tender. Baste occasionally. Add a little water if thinner gravy is desired.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: 57 Prize-Winning Recipes from H.J. Heinz Co. $25,000 Cook with Ketchup Contest, 1957