Fruited Pot Roast
|Boneless chuck roast||2 1⁄2 Pound (About 2 Inch Thick)|
|Apple cider||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Cinnamon stick||1 , broken|
|Water||1⁄2 Cup (8 tbs) (Increased To 1 1./2 Cups For Auto Sensor)|
|Dried apricot halves||12|
In 3-quart casserole dish, combine roast, cider, sugar, cloves, cinnamon, salt and pepper.
TO HEAT BY AUTO SENSOR: Add 1 cup water.
Cover with glass lid.
Heat on COOK A2.
When time appears in display window, turn meat over; recover.
Time: about 1 1/2 hours.
TO HEAT BY TIME: Cover with glass lid.
Heat at high5 minutes and at LOW 60 minutes.
Turn roast over once.
TO COMPLETE: Remove roast to serving platter; let stand, covered, 10 minutes.
Meanwhile, remove whole spices.
Blend flour with 1/2 cupwater.
Stirflour, prunes and apricots into dish.
Heat at high2 to 3 minutes, or until gravy is thickened; stir once.