Prep 15 mins
Cook 2 hrs
A quilter's dream recipe! Get the meat started, then dash off to the sewing room to whip up a few quilt blocks. Soon the whole house is scented with an enticing aroma. So you have to come back and check the pot, mmm, now's time to add the veggies and fruits. Time enough to make a few handfuls of quilt blocks. Start the water for the egg noodles while making the gravy, and ahhh...look what happened while you were sewing! Supper's made!
- 907.18-1360.77 g beef roast (chuck, arm, shoulder)
- 14.79 ml oil
- 473.18 ml beef broth
- 9.85 ml oregano
- 2 garlic cloves, minced (or more garlic)
- 2.46 ml salt
- 1.23 ml pepper
- 8 medium carrots, peeled (1 1/2-inch chunks)
- 1 large onion, wedges
- 236.59 ml pitted prune (halved)
- 118.29 ml dried apricot (halved)
- 118.29 ml cold water
- 59.14 ml flour
- egg noodles
- Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
- Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
- Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
- Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
- To make the gravy, measure reserved juices and add enough water to make 2 1/2 cups. Pour back into pot, and reheat to boiling.
- Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
- Serve with buttered egg noodles. Mmm!
Oh this was so delicious just a hint of sweetness from the fruits. I used a 1.6K blade roast (no bones) and the timing was perfect for a well done roast but still tender and juicy. Instead of noodles I added some potatoes (made just enough vegetables for 3 - next time though I will use small whole onions), steamed some green beans in the microwave - delicious meal. Thank you Debber for a keeper and great one pot meal (if you have potatoes). Made for The All New Newest Zaar Tag game.