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Pot Roast, Fruited (M, TNT)
Source: "Better Homes and Gardens Meat Cook Book"

1 3 to 4 pound beef arm or blade pot roast (I use a first-cut brisket)
2 tablespoons KLP shortening
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/4 cup red Burgundy wine
1 clove garlic, minced
1-1/2 tsp. salt
1/4 tsp. pepper
1 11-ounce package mixed dried fruit (1-3/4 cups)
3 tablespoons all-purpose flour

In Dutch oven, brown meat on both sides in hot shortening. (I then remove the meat, pour out the fat, wipe out the pot and then replace the meat.) Add onion, carrot, wine, garlic, salt (I omit this) and pepper. Cover; simmer for 2 hours.

While meat is simmering, pour 1-1/2 cups hot water over fruit; let stand 1 hour. Drain, reserving liquid. Place fruit atop meat.

Cover and cook 45 minutes to 1 hour or until meat is tender. Remove meat and fruit to warm platter.

Pour pan juices and fat into large measuring cup; skim off fat. Add reserved liquid to pan juices to make 1-1/2 cups. Return to Dutch oven. Blend together flour and 1/2 cup cold water; stir into pan juices. Cook and stir until gravy is thickened and bubbly. Pass with roast.

It's been a while since I made this recipe, so I don't remember if I added the fruit during the 2nd hour that the meat is simmering or at the end of that time. It seems to me that if it were afterwards, the brisket might fall apart if cooked another hour. On the other hand, if the fruit were to go in during the 2nd hour of simmering, the fruit might fall apart if the meat needed to be cooked further. So, I guess you'll have to experiment. ;-) Either way, the meat and fruit are very tasty.

Poster's Notes:
I have been away from my computer for what seems like years. Actually, I was away for Presidents' Week and then the following week involved with the final preparations for our Temple's annual Purim Gala. So, I am slightly behind on my messages, although now I am almost caught up. I saw a request from Maxine for suggestions as to what to do with packages of dried fruit. I have made a Fruited Pot Roast, which comes from the 1969 edition of the Better Homes and Gardens Meat Cook Book, bought before I kept kosher.

Posted by Janise Ross

Nutritional Info Per Serving: N/A