Winter Pot Roast

Name: Winter Pot Roast
Ingredients: 2 -3 lbs beef roast (chuck, arm, shoulder); 1 tablespoon oil; 2 cups beef broth; 2 teaspoons oregano; 2 garlic cloves, minced (or more garlic); 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 medium carrots, peeled (1 1/2-inch chunks); 1 large onion, wedges; 1 cup pitted prune (halved); 1/2 cup dried apricot (halved); 1/2 cup cold water; 1/4 cup flour; egg noodles

14 ingredients

7 steps

Ingredients

2 -3 lbs beef roast (chuck, arm, shoulder)
1 tablespoon oil
2 cups beef broth
2 teaspoons oregano
2 garlic cloves, minced (or more garlic)
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium carrots, peeled (1 1/2-inch chunks)
1 large onion, wedges
1 cup pitted prune (halved)
1/2 cup dried apricot (halved)
1/2 cup cold water
1/4 cup flour
egg noodles

Directions

1

Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
2

Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
3

Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
4

Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
5

To make the gravy, measure reserved juices and add enough water to make 2 1/2 cups. Pour back into pot, and reheat to boiling.
6

Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
7

Serve with buttered egg noodles. Mmm!