Fruited Pot Roast

Directions

1. 1
   In Dutch oven brown meat on both sides in hot oil.
2. 2
   Remove from heat; add onion, carrots, wine, garlic, salt and pepper.
3. 3
   Cover and simmer for 1 3/4 to 2 hours or until meat is tender.
4. 4
   Meanwhile, pour 1 1/2 cups hot water over prunes and apricots.
5. 5
   Let stand while roast is cooking.
6. 6
   Drain, reserving liquid.
7. 7
   Place fruit atop meat.
8. 8
   Cover and cook 30 to 40 minutes more or until meat is tender.
9. 9
   Remove meat and fruit to warm platter.
10. 10
    Pour pan juices into measuring cup; skim off fat.
11. 11
    Add reserved fruit liquid to pan juices to make 1 1/2 cups.
12. 12
    Return to Dutch oven; blend together flour and 1/2 cup cold water.
13. 13
    Stir into juices.
14. 14
    Cook and stir until gravy is thickened and bubbly.
15. 15
    Spoon some gravy over roast; pass remaining gravy around.