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Fruit Cider Roast

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Ingredients
  Lean boned top round roast 3 1⁄2 Pound (1 Roast)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooking spray 1
  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
Directions

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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Apple

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