Print Recipe

Fruity Pot Roast



  • 1 (5 pound) chuck roast
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons shortening
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 clove garlic, crushed
  • 1 (1 pound) can tomatoes, undrained
  • 1 cup pitted prunes
  • 1/2 cup dried apricots
  • 1/2 cup raisins
  • 3 tablespoons flour
  • 1/2 cup cold water


  1. Wipe roast with damp paper towel. Trim excess fat from roast. Rub salt and pepper into surface of roast.
  2. In hot shortening, in 6-quart Dutch oven, brown meat with carrot, onion, and garlic over high heat, turning to brown on all sides - about 20 minutes.
  3. Heat oven to 350 degrees F.
  4. Pour tomatoes over roast. Bake, covered, about 2 hours.
  5. Add prunes, apricots, and raisins to Dutch oven. Bake, covered, 1/2 hour or until beef is tender.
  6. Remove roast and dried fruits to warm serving platter; keep warm.
  7. Pour pan drippings into 2-cup measure. Skim off and discard fat. Add water to make 2 cups. Return to Dutch oven.
  8. In small bowl, stir flour with 1/2 cup cold water until smooth. Stir into pan juices, bring to boiling; reduce heat and simmer.

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