This pot roast recipe can be made with a boneless rump roast or chuck
5 pounds boneless beef cross rib pot roast
7 3/4 ounces jar Apricot baby food with tapioca
1 envelope beef flavor mushroom gravy mix
1/4 teaspoon salt
2 medium onions, sliced
1 tablespoon lemon juice
Place meat in roaster. Combine mushroom mix, apricots and spread over
meat. Cover tightly and cook in slow oven at 325° for 2 hours. Add
onion and lemon juice to cooking liquid and continue cooking, covered,
one hour or until tender. Remove meat to warm platter. If thicker gravy
is desired, combine water and flour and use to thicken cooking liquid.
Add parsley and cook and cook 3 to 5 minutes.