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Fruited Pot Roast
1 3 to 4 lb. beef arm or blade pot roast
2 tb Shortening
1 1/2 ts Salt
1/4 ts Pepper
1/2 c Finely chopped onion
1/3 c Finely chopped carrot
1/4 c Burgundy
1 cl Garlic, minced
1 11-oz. pkg. mixed dried fruits (1-3/4 cup)
3 tb Flour
In Dutch oven, brown meat in hot shortening. Season with salt and pepper. Add onion, carrot, burgundy and garlic. Cover; cook over low heat for 2 hours.
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.