Apricot Pot Roast

• 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

1. 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.
2. 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.

chuck roast, salt, pepper, canola oil, carrots, sweet potato, celery, onion, fresh rosemary, apricot nectar, water, cornstarch

Taken from www.tasteofhome.com/recipes/apricot-pot-roast/ (may not work)