Fruity Pot Roast1 (5 pound) chuck roast Wipe roast with damp paper towel. Trim excess fat from roast. Rub salt and pepper into surface of roast. 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. Preheat oven to 350 degrees F. Pour tomatoes over roast. Bake, covered, about 2 hours. Add prunes, apricots, and raisins to Dutch oven. Bake, covered, 1/2 hour or until beef is tender. Remove roast and dried fruits to warm serving platter; keep warm. Pour pan drippings into 2-cup measure. Skim off and discard fat. Add water to make 2 cups. Return to Dutch oven. In small bowl, stir flour with 1/2 cup cold water until smooth. Stir into pan juices, bring to boiling; reduce heat and simmer. |