Pot & Cot Roast

Pot and cot roast is the cot for cot, slang for apricot, and that’s the whole conceit. A 5-pound pot roast braises slowly in canned apricot juice and herbs until fork-tender, then the juice reduces into a syrupy glaze that gets spooned right back over the meat. The result is the kind of sweet-savory dinner-party plate that feels retro in the best way.

The technique builds in stages. Trim the fat, render two tablespoons of drippings, and brown the meat hard on both sides for color. Drain off the fat, drain the apricots and reserve the syrupy liquid, then sprinkle the meat with onion flakes, marjoram, basil, and pepper before pouring the apricot liquid over. Cover tight and slow-cook for 2 to 3 hours until tender.

The finish is what makes this dish memorable. Cream sherry and salt go in for the last 30 minutes uncovered, basting frequently as the liquid reduces to a thick, glossy syrup. Sliced across the grain and ringed with the warm apricots, it’s a roast that brings its own sauce and side built in.

Pro Tips

• Brown the roast hard on both sides. Color builds flavor, and a pale-edged braise tastes flat.
• Cover the pot tightly during the long braise. Loose lids let steam escape and dry the meat.
• Baste constantly during the final 30 minutes to coat the meat in syrup as it reduces.
• Slice across the grain in thin slices for tender, easy-to-cut servings.

Variations

• Swap canned apricots for pitted prunes and prune juice for a darker, deeper braise.
• Add a few crushed garlic cloves and a sprig of rosemary for a more Mediterranean profile.
• Serve over buttered egg noodles or rice pilaf to catch the syrupy juices.