Pot Roast with Fruit Sauce
Cook beef with dried fruits and spices for pot roast with a Middle Eastern touch. Serve slices of meat with the fruit sauce and rice or potatoes.
Serves: 12Hands-on: 30 minutesTotal: 3 hours 45 minutesDifficulty: Medium
- 3 lbs. boneless beef chuck roast
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. vegetable oil
- 1 cup beef broth
- ½ cup red wine
- 1 large yellow onion, peeled and sliced thick
- 1 Tbsp. balsamic vinegar
- 1 cup pitted prunes, halved
- 2 large apples, peeled, cored and cut into thick slices
- 1 cup dried apricots
- 1 cinnamon stick
- 1 tsp. whole cloves
- ½ tsp. whole black peppercorns
- Preheat oven to 350°F.
- Season roast with salt and pepper. In a large Dutch oven over medium-high heat, heat oil until shimmering. Add meat; sear until brown on all sides, about 8 minutes. Transfer meat to a plate. Skim off the fat. Add the onion and cook, stirring, until softened, about 5 minutes. Stir in broth and wine and bring to a boil.
- Off heat, return meat to pan. Cover, place in oven, and cook for 1 hour. Turn meat over and add balsamic vinegar, prunes, apples, dried apricots, cinnamon stick, cloves, and peppercorns. Cover and cook for an additional 2 hours, or until tender and internal temperature reaches 145°F. Let rest for 15 minutes. Transfer the meat, fruit, and vegetables to a serving platter.