Scottish Pot Roast - cooking recipe

Ingredients

3 lb. rump roast
2 Tbsp. shortening
9 small potatoes, peeled
3 stalks celery, cut into 2-inch pieces
6 carrots, quartered lengthwise
1 tsp. salt
1/4 tsp. pepper
16 dried apricots
1 c. sliced mushrooms
1 c. catsup

Preparation

Heat oven to 325\u00b0.
Brown beef in shortening in Dutch oven. Arrange vegetables around meat.
Sprinkle with salt and pepper. Top meat with apricots and mushrooms.
Pour catsup over all. Cover and bake 2 1/2 hours or until meat and vegetables are tender.
Baste occasionally.
Add a little water if needed.
Makes 6 to 9 servings.