Categories: Beef 
      Yield: 4 servings 
  
      3 lb Pot Roast                           1 ts Sugar 
      2 tb Margarine; OR                       6 oz Apricots; Dried, 1 Pkg 
      2 tb Canola Oil; Puritan                 1 ts Lemon Peel; Grated 
    1/2 ea White Onion; Md, Chopped            1 x  Salt & Pepper; To Taste 
  1 1/4 c  Beef Stock                          1 x  Leeks; White Only, * 
  
  *    Blanch the leeks with boiling water and then slice them. 
  Cut the pot roast into small cubes (about 1-inch in size).  Put a 
  casserole over medium-high heat on the stove top with the margarine or oil 
  and the chopped onions to brown and caramelize.  When the onions are 
  transparent and browned, add the meat to quickly brown.  Add the beef 
  stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 
  minutes.  Heat the oven to 350 degrees F. and add the drained blanched 
  leeks to the pot and adjust the salt and pepper to taste.  Bake in the 
  oven for 2 hours or until beef is tender.