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Fruited Pot Roast

Gadget.Cook's picture
  Pot roast 4 Pound
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  Apple cider 1 Cup (16 tbs)
  Onions 2 Medium, sliced
  Mixed pickling spices 2 Tablespoon
  Dried prunes 12
  Dried apricots 12

Brown beef on all sides in 4-quart Dutch oven over high heat.
Season with salt, pepper and sugar.
Add cider and onion slices.
Tie pickling spices in a cheesecloth bag and place in liquid in Dutch oven.
Cover and simmer meat 3-3 1/2 hours over low heat or until tender.
Cover prunes and apricots with water; soak while meat is cooking.
When meat is tender, drain water from fruit.
Place fruit on roast and continue cooking 30 minutes longer.
Drain liquid from meat and fruit.
Discard bag of spices.
For gravy to serve with roast, thicken liquid with equal parts of flour and butter creamed together; serve gravy separately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5033 Calories from Fat 2948

% Daily Value*

Total Fat 327 g502.8%

Saturated Fat 131.8 g659.2%

Trans Fat 0 g

Cholesterol 1197.4 mg399.1%

Sodium 5039.9 mg210%

Total Carbohydrates 147 g48.9%

Dietary Fiber 18.5 g74%

Sugars 94.2 g

Protein 355 g709.2%

Vitamin A 7.7% Vitamin C 51.3%

Calcium 42.7% Iron 180.1%

*Based on a 2000 Calorie diet

Fruited Pot Roast Recipe