Pot Roast with Fruit Recipe
Adding dried fruit to pot roast is very tasty. We made it once, and it’s requested now all the time.
Ingredients:
1 (3 to 4 lbs.) Beef Pot Roast
2 Tbsp. Shortening
1/2 cup Onion, finely chopped
1/3 cup Carrot, finely chopped
1/4 cup Red Burgundy
1 Garlic Clove, minced
1 (11 oz.) package mixed dried fruit (1 3/4 cups)
3 Tbsp. All-purpose Flour
Salt and Pepper
Preheat oven to 325 degrees F.
Directions:
Trim excess fat from meat. In Dutch oven or large skillet, brown meat in hot shortening.
Season with 1 1/2 tsp. salt and 1/4 tsp. pepper. Add onions, carrots, burgundy, and garlic.
Cover tightly and cook over low heat for 2 hours.
Meanwhile, pour in 1 1/2 cups of hot water over fruit; let stand for 1 hour. Drain fruit, reserving liquid. Place fruit on meat. Cover and cook 45 to 60 minutes more. Remove meat and fruit to platter. Skim fat from pan juices. Add reserved liquid to juices to make 1 1/2 cups. Blend flour and 1/2 cup of cold water and stir into liquid. Cook and stir till thick and bubbly.
And Enjoy!
Yields: 6 servings
