Fruited Pot Roast Recipe

Trim excess fat from meat. In Dutch oven brown meat on all sides in hot shortening. Sprinkle with 1 1/2tsp. salt and 1/4tsp. pepper; add Burgundy, onion, carrot, and garlic. Cover tightly; simmer 1 1/2 hours.

Meanwhile, cut up large pieces of dried fruit. Pour 1 1/2c. hot water over fruit; let stand 1 hour. Drain fruit, reserving liquid. Place fruit atop meat. Cover; cook until meat is tender, about 45 minutes more.

Remove meat and fruit to serving platter; keep warm. Pour pan juices into measuring cup; skim off fat. Add reserved fruit liquid to pan juices to make 1 1/2 cups; return to pan. Blend cold water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Season to taste with salt and pepper. Serve with roast. Enjoy...