Easy Fruited Pot Roast
|Beef chuck pot roast||3 Pound|
|Salt||1 1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Burgundy||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Mixed dried fruits||11 Ounce (1 Package)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
Trim excess fat from meat.
In Dutch oven brown meat on all sides in hot shortening.
Sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; add onion, burgundy, carrot, and garlic.
Cover and simmer for 1 1/2 hours.
Meanwhile, cut up large pieces of dried fruits.
Pour 1 1/2 cups hot water over fruits; let stand 1 hour.
Drain fruits, reserving liquid.
Place fruits over meat.
Cover and cook about 45 minutes longer or till meat is tender.
Remove meat and drained fruits to serving platter and keep warm.
For gravy, pour pan juices into measuring cup; skim off fat.
Add reserved fruit liquid to pan juices in measuring cup to measure 1 1/2 cups liquid; return to Dutch oven.
Combine 1/3 cup cold water and flour; stir into liquid in Dutch oven.
Cook and stir till mixture thickens and bubbles.
Season to taste.