Fruited Pot Roast
Fruited Pot Roast offers tender beef infused with sweet dried fruits and savory flavors. The combination of prunes, apricots, and hearty roast makes it perfect for cozy family dinners or special occasions, delivering a rich, slightly sweet gravy with comforting aromas.
Ingredients
Instructions
- In a Dutch oven, brown the beef top of rib or brisket on both sides in hot vegetable oil.
- Remove the meat from the Dutch oven. Add chopped onion, chopped carrot, dry red wine, minced garlic, salt, and pepper to the pot.
- Cover and simmer the mixture for 1 3/4 to 2 hours or until the meat is tender.
- Meanwhile, pour 1 1/2 cups hot water over pitted prunes and dried apricots and let stand while the roast is cooking.
- Drain the fruits, reserving the liquid.
- Place the drained fruit atop the cooked meat.
- Cover and cook for an additional 30 to 40 minutes or until the meat is very tender.
- Remove the meat and fruit to a warm platter.
- Pour the pan juices into a measuring cup and skim off the fat.
- Add the reserved fruit liquid to the pan juices to make 1 1/2 cups.
- Return the juices to the Dutch oven and bring to a simmer.
- Blend the flour with 1/2 cup cold water until smooth, then stir into the simmering juices.
- Cook and stir until the gravy thickens and becomes bubbly.
- Spoon some gravy over the roast and pass the remaining gravy around.
Nutrition & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).