Fruited Pot Roast Recipe
Ingredients
| Pot | 1 4 pound | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Apple cider | 1 Cup (16 tbs) | |
| Onions | 2 Medium, sliced | |
| Mixed spices | 2 Tablespoon | |
| Dried prunes | 12 | |
| Dried apricots | 12 |
Directions
Brown beef on all sides in 4-quart Dutch oven over high heat.
Season with salt, pepper and sugar.
Add cider and onion slices.
Tie pickling spices in a cheesecloth bag and place in liquid in Dutch oven.
Cover and simmer meat 3-3 1/2 hours over low heat or until tender.
Cover prunes and apricots with water; soak while meat is cooking.
When meat is tender, drain water from fruit.
Place fruit on roast and continue cooking 30 minutes longer.
Drain liquid from meat and fruit.
Discard bag of spices.
For gravy to serve with roast, thicken liquid with equal parts of flour and butter creamed together; serve gravy separately.
Season with salt, pepper and sugar.
Add cider and onion slices.
Tie pickling spices in a cheesecloth bag and place in liquid in Dutch oven.
Cover and simmer meat 3-3 1/2 hours over low heat or until tender.
Cover prunes and apricots with water; soak while meat is cooking.
When meat is tender, drain water from fruit.
Place fruit on roast and continue cooking 30 minutes longer.
Drain liquid from meat and fruit.
Discard bag of spices.
For gravy to serve with roast, thicken liquid with equal parts of flour and butter creamed together; serve gravy separately.
Chef
