Fruited Pot Roast
- Ready In:
- 4hrs 10mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 2 tablespoons shortening or 2 tablespoons salad oil
- 4 lbs beef chuck eye roast, boneless
- 2 medium onions, sliced
- 1 cup apple cider or 1 cup apple juice
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon seasoned pepper
- 1⁄4 teaspoon ground cloves
- 1 1⁄2 cups dried apricots
- 1 1⁄2 cups pitted prunes
- 2 tablespoons all-purpose flour (optional)
- 1⁄4 cup water (optional)
- 2 teaspoons gravy master cooking and browning sauce (optional)
directions
- In 5-quart Dutch oven over medium-high heat, in hot shortening, cook chuck roast until well browned on all sides.
- Add onions, apple cider or juice, brown sugar, salt, seasoned pepper and cloves; heat to boiling. Reduce heat to low; cover and simmer 3 1/2 hours or until meat is almost fork-tender, turning meat occasionally and adding more cider or juice during cooking, if necessary.
- Add the apricots and the pitted prunes to the mixture in the Dutch oven. Continue cooking 20 minutes or until the meat is fork-tender. Place the meat on a warm platter.
- Spoon the fat from liquid in the Dutch oven. If you like, blend flour and water until smooth; gradually stir into the pan liquid and cook over medium heat. If you like, for a little extra flavor, you can add 2 teaspoons of Gravy Master cooking and browning sauce. Stir constantly until the mixture is thickened. Serve sauce with the meat.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.