1-4 to 5
pound beef chuck roast, boneless and rolled
3 tablespoons vegetable oil
¾ cup onion, sliced
1 ½ cups apple cider
¼ cup brown sugar
½ teaspoon ground cloves
1 ½ cups dried apricots
1 ½ cups prunes, pitted
¼ cup water
3 tablespoons of flour, sifted
salt and pepper to taste
Brown
chuck roast in vegetable oil over medium heat. Add apple cider, onion,
sugar, cloves, salt and pepper. Bring to a boil. Cover. Reduce heat and
simmer 3 ½ hours, turning meat several times during cooking. You may need to
add more cider during cooking.
Add dried
fruit and continue to cook for 20 minutes. Remove roast and fruit from pan.
Keep warm.
Remove as
much fat as possible from pan juices. Blend flour and ¼ cup water. Gradually
add to pan juices, stirring constantly. Heat to thicken. Serve sauce with
meat. Serves 10.
