Winter Pot Roast

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!

• Ready In: 2 hrs 15 mins
• Serves: 8-10

Ingredients

• 2 -3  lbs beef roast (chuck, arm, shoulder)
• 1  tablespoon  oil
• 2  cups beef broth
• 2  teaspoons oregano
• 2  garlic cloves, minced (or more garlic)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 8  medium carrots, peeled (1 1/2-inch chunks)
• 1  large onion, wedges
• 1  cup  pitted prune (halved)
• 1⁄2 cup  dried apricot (halved)
• 1⁄2 cup cold water
• 1⁄4 cup flour
•  egg noodles

Directions

1. Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
2. Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
3. Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
4. Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
5. 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.
6. Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
7. Serve with buttered egg noodles. Mmm!