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FRUITED POT ROAST Recipe

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This recipe for FRUITED POT ROAST, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp shortening
1 4 - 5 pound rump of beef
2 medium onions, peeled, sliced
1/4 tsp ground cloves
2 tsp salt
1 tsp seasoned pepper
2 tbsp brown sugar
2 c apple cider
1 1/2 c dried apricots
1 1/2 c prunes

Directions:
Directions:
About 3 hours before dinner: In hot shortening, in Dutch oven, brown rump roast well on all sides. Then add onions, cloves, salt, seasoned pepper, brown sugar and 1 c cider. Bring to boil; then simmer, covered, 2 hours.

Meanwhile soak apricots and prunes in water to cover. After roast has cooked 2 hours, to it add drained fruits and 1 c cider. Then simmer, covered 30 minutes, or until pot roast is fork tender and apricots and prunes are cooked.

Remove roast to heated platter and slice. Spoon some of fruit mixture along both sides of sliced meat. If desired, thicken gravy slightly and pour over meat and fruit.

Number Of Servings:
Number Of Servings:
10

 

 

 

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