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The Fort, an award-winning restaurant located in Southwest Denver, is one of the nation's most recognized establishments and sells more buffalo steaks than any other restaurant in the country. Featuring fine beef, buffalo, game and seafood, The Fort's menu offers a tantalizing selection of old and new foods from the Great West. I first heard about Sam Arnold's Fort Restaurant in Morrison, Colorado, on a television show. Then someone in an online forum asked for their recipe for Jalapenos Stuffed with Peanut Butter (a recipe I'll post soon), and I was off on the search for more info about The Fort! :)
- 3 lbs pot roast
- 2 tablespoons margarine or 2 tablespoons canola oil
- 1⁄2 cup chopped white onion
- 1 1⁄4 cups beef stock
- 1 teaspoon sugar
- 6 ounces dried apricots (about 1 package)
- 1 teaspoon grated lemon, rind of
- salt & pepper
- leek, white parts only
- Preheat oven to 350 degrees F.
- Cut the pot roast into small cubes (about 1-inch in size).
- Put a Dutch oven over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize.
- When the onions are transparent and browned, add the meat to quickly brown.
- Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes.
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Blanch the leeks with boiling water and then slice them.
- Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste.
- Bake in the oven for 2 hours or until beef is tender.
- The Fort serves its Colorado Territory Beef entree with: Fort Breads - A selection of pumpkin walnut muffins and sourdough rolls. Fort Dinner Salad - Seven crisp greens, pickled ginger, diced jicama, and toasted pepitas and a peppadew pepper. Chef's Choice of Seasonal Vegetable. Potatoes, Fort Style or Garlic Cheddar Mashed (unless otherwise noted). Dressing Choices: Chunky Maytag blue cheese, *Herbal Daminana house Vinaigrette, Jalapeno-Buttermilk Ranch, Chipotle Honey, Balsamic Vinegar & Fine Extra Virgin Olive Oil (*reputed aphrodisiac herb). The Fort's special toppings to complement your Angus steak: Rich Buffalo Jus, Dixon Red Chile, Hatch Green Chili (hot or mild). Be creative, serve your roast with approximations with some of the above! :)
We have been making this pot roast (it is as much a stew as a pot roast) for over 13 years, and it is indeed a favorite of the family. It is to us a fall and winter dish, and helps us to anticipate the colder months. There is a rare blend in this dish. A blend of fruit, onion, and beef. There is a little sugar, but really what you see is what you taste, and that taste is very American and very good. As with most of Mr. Arnold’s work, there is little room for improvement: we have stayed on recipe all these years. Easy. I envy those who have yet to taste this pot roast. Bells and whistles go off in your spirit when first you taste this beef.
Roasts were on sale at the market this week and I was looking for a 'different' recipe. This was so tasty! We've been eating this for a couple of days and my family usually takes a lot of cajoling to eat leftovers! We were sad to have finished it off last night.
This is very good. We've made it a couple of times now and it was great both times. The second time, I made a few adjustments, because I was rushed and didn't have some things. It was fine, but the original was best. Both times we used a boneless blade pot roast that I sliced into fist-sized chunks. I lightly tossed them in season flour and seared them after carmelizing the onions and removing them from the pan. (I put the onions back in after searing the meat.) The second time, I used two packages of beef soup with 1 1/4 cups of water and I added a can of petit diced tomatoes because I didn't have the lemon or the leeks. I kept the apricots in both times. Despite the changes, the second time it was still okay. The apricots really make this dish for me. Thanks for the recipe Julesong. I had to goof around with the recipe the second time, but it was my fault for not have two critical ingredients.