Pot Roast - cooking recipe

Ingredients

2 to 2 1/2 lb. beef, eye of the round or boneless pork loin
2 Tbsp. oil
8 peeled potatoes
4 carrots, quartered
sliced celery
1 tsp. salt
1/8 tsp. pepper
16 dried apricots
1 c. Heinz tomato ketchup

Preparation

In Dutch oven, brown meat in oil.
Arrange potatoes, carrots and celery around meat and season with salt and pepper.
Place apricots on top of meat and pour ketchup over all.
Cover and bake at 325\u00b0 for 2 1/2 to 3 hours, basting occasionally.
Other vegetables may be added.