Fruit Pot Roast

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add carrots, celery, garlic powder, wine, and water. Return meat to pan. 3. Cover and simmer for 2 hours on top of range or in a 325F oven. Turn meat once to cook it evenly throughout. 4. Meanwhile, pour hot water over fruit; let stand at least 1 hour. Drain fruit, reserving liquid. Place fruit on meat (after the meat has cooked for 2 hours). Cover and continue cooking 45 minutes to 1 hour, or until meat is done. Remove meat and fruit to a platter and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough liquid from fruit to measure 1½ cups. Return to pan. 6. In same cup, measure ½ cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat and serve with fruit and gravy.

The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) MMMMM Happy Charring

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