Prep 10 mins
Cook 4 hrs
This is a great alternative to the usual way of cooking a pot roast since it has just a little hint of fruity sweetness to it, and the cooked apricots and prunes add a delicious depth of flavor to the roast as well.
- 2 tablespoons shortening or 2 tablespoons salad oil
- 4 lbs beef chuck eye roast, boneless
- 2 medium onions, sliced
- 1 cup apple cider or 1 cup apple juice
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon seasoned pepper
- 1⁄4 teaspoon ground cloves
- 1 1⁄2 cups dried apricots
- 1 1⁄2 cups pitted prunes
- 2 tablespoons all-purpose flour (optional)
- 1⁄4 cup water (optional)
- 2 teaspoons gravy master cooking and browning sauce (optional)
- In 5-quart Dutch oven over medium-high heat, in hot shortening, cook chuck roast until well browned on all sides.
- Add onions, apple cider or juice, brown sugar, salt, seasoned pepper and cloves; heat to boiling. Reduce heat to low; cover and simmer 3 1/2 hours or until meat is almost fork-tender, turning meat occasionally and adding more cider or juice during cooking, if necessary.
- Add the apricots and the pitted prunes to the mixture in the Dutch oven. Continue cooking 20 minutes or until the meat is fork-tender. Place the meat on a warm platter.
- Spoon the fat from liquid in the Dutch oven. If you like, blend flour and water until smooth; gradually stir into the pan liquid and cook over medium heat. If you like, for a little extra flavor, you can add 2 teaspoons of Gravy Master cooking and browning sauce. Stir constantly until the mixture is thickened. Serve sauce with the meat.