Fruit Cider Roast
|Lean boned top round roast||3 1⁄2 Pound (1 Roast)|
|Apple cider||6 Cup (96 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Dried apricot halves||6 Ounce, chopped (1 Package)|
|Raisins||1⁄4 Cup (4 tbs)|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Ground allspice||1⁄4 Teaspoon|
1. Trim fat from roast. Sprinkle salt and pepper evenly over roast. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add roast; cook until browned on all sides.
2. Pour cider and vinegar over roast. Bring to a boil; cover, reduce heat, and simmer 3 to 3 1/2 hours or until roast is tender. Remove roast from pan, and place on a serving platter. Set aside, and keep warm.
3. Skim fat from pan juices. Reserve 2 cups juices; discard remaining juices. Return 2 cups juices to pan; add apricots and next 3 ingredients. Cook over medium-high heat 8 minutes or until thick, stirring frequently. Thinly slice roast; serve with fruit mixture.