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“This is a great alternative to the usual way of cooking a pot roast since it has just a little hint of fruity sweetness to it, and the cooked apricots and prunes add a delicious depth of flavor to the roast as well.”
4hrs 10mins

Ingredients Nutrition

  • 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
  • 14 teaspoon ground cloves
  • 1 12 cups dried apricots
  • 1 12 cups pitted prunes
  • 2 tablespoons all-purpose flour (optional)
  • 14 cup water (optional)
  • 2 teaspoons gravy master cooking and browning sauce (optional)


  1. In 5-quart Dutch oven over medium-high heat, in hot shortening, cook chuck roast until well browned on all sides.
  2. 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.
  3. 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.
  4. 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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