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Fruited Pot Roast

5 lbs. brisket or boneless chuck
2 tsp. salt
¼ tsp. pepper
2 T shortening
1 cup carrots, chopped
1 cup onion, chopped
1 clove garlic, crushed
1 large can of tomatoes, undrained
1 cup pitted prunes
½ cup dried apricots
½ cup raisins
3 T flour
½ cup cold water

Trim excess fat from roast and wipe with damp paper towel. Preheat oven to 350º. Rub salt and pepper into surface of meat. Heat shortening in 6 quart Dutch oven. Brown meat with carrots, onions and garlic over high heat, turning to brown on all sides. Pour tomatoes over meat and bake, covered about 2 hours. Add prunes, apricots and raisins. Cover and roast for ½ hour or until meat is tender. Remove roast and fruits to platter and keep warm. Pour pan drippings into 2 cup measure and skim off and discard fat. Add water to make 2 cups. Return to Dutch oven. In a small bowl stir flour and water until smooth. Add to pan juices and stir; bring to a boil. Reduce heat and simmer for 3 minutes. Strain and serve with roast. Makes 8 servings.







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