Fruited Pot Roast

13 ingredients
4 steps

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

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