With a rich, sweet sauce, this delightful main course could easily save you the trouble of making dessert.

Fruited Pot Roast
Recipe type: Beef
Serves: 6
  • 3 to 4 pounds beef arm or blade pot roast
  • 2 Tablespoons shortening
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 Cup finely chopped onion
  • 1/3 Cup finely chopped carrot
  • 1/4 Cup burgundy
  • 1 centiliter garlic, minced
  • 1 11-ounces package mixed dried fruits (1-3/4 Cup)
  • 3 Tablespoons flour
  1. In Dutch oven, brown meat in hot shortening. Season with salt and pepper.
  2. Add onion, carrot, burgundy and garlic. Cover; cook over low heat for 2 hours.
  3. Meanwhile, pour 1-1/2 Cup very hot water over fruits; let stand 1 hour. Drain fruits, reserving liquid. Add fruits to meat. Cover; cook 45 minutes to 1 hour longer. Remove meat and fruits to warm platter. Skim fat from pan juices. Add reserved liquid to make 1-1/2 cups. Blend flour and 1/2 Cup cold water; stir into liquid. Cook, stirring, till thick and bubbly.

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