Fruited Pot Roast

Ingredients

• 4 lb top of ribbeef brisket
• 12 c chopped onion
• 14 c chopped carrot
• 1 tsp salt
• 1 c pitted prunes
• 12 c dried apricots
• 2 Tbsp vegetable oil
• 14 c dry red wine
• 1 clove garlic minced
• 18 tsp pepper
• 3 Tbsp flour

Directions

1. In Dutch oven brown meat on both sides in hot oil
2. Remove from heat add onion carrots wine garlic salt and pepper
3. Cover and simmer for 1 34 to 2 hours or until meat is tender
4. Meanwhile pour 1 12 cups hot water over prunes and apricots
5. Let stand while roast is cooking
6. Drain reserving liquid
7. Place fruit atop meat
8. Cover and cook 30 to 40 minutes more or until meat is tender
9. Remove meat and fruit to warm platter
10. Pour pan juices into measuring cup skim off fat
11. Add reserved fruit liquid to pan juices to make 1 12 cups
12. Return to Dutch oven blend together flour and 12 cup cold water
13. Stir into juices
14. Cook and stir until gravy is thickened and bubbly
15. Spoon some gravy over roast pass remaining gravy around