1 thick cut, bone in, blade chuck roast (3 to 4 lbs.)
Vegetable oil for browning
2 (12 oz.) cans apricot nectar
2 to 3 tbsp. vinegar, to taste
2 to 3 potatoes, unpeeled, cut into lg. chunks
3 to 4 carrots, cleaned & cut into lg chunks
1 lg. onion, sliced
1 to 2 tsp. seasoned salt or seasoning blend of your choice

Brown roast on both sides in small amount of oil in skillet, medium to high heat. Add apricot nectar to almost cover meat. Stir vinegar into nectar. Add potato and carrot chunks. Cover with onion slices and add seasoning. Cover pan and simmer over very low heat 2 1/2 to 3 hours. Adjust heat or add more liquid if needed. Cook until meat is tender enough to fall off bone and vegetables are saturated with juices. 5 to 6 servings.