Fruity Pot Roast

Ingredients

• 1 (5 pound) chuck roast
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons shortening
• 1 cup chopped carrot
• 1 cup chopped onion
• 1 clove garlic, crushed
• 1 (1 pound) can tomatoes, undrained
• 1 cup pitted prunes
• 1/2 cup dried apricots
• 1/2 cup raisins
• 3 tablespoons all-purpose flour
• 1/2 cup cold water

Instructions

1. Wipe roast with a damp paper towel. Trim excess fat from roast. Rub salt and pepper into surface of roast.
2. In hot shortening, in a 6 quart Dutch oven, brown meat with carrot, onion and garlic over high heat, turning to brown on all sides - about 20 minutes.
3. Heat oven to 350 degrees F.
4. Pour tomatoes over roast. Bake, covered, about 2 hours.
5. Add prunes, apricots, and raisins to Dutch oven. Bake, covered, 1/2 hour or until beef is tender.
6. Remove roast and dried fruits to warm serving platter; keep warm.
7. Pour pan drippings into 2-cup measure. Skim off and discard fat. Add water to make 2 cups. Return to Dutch oven.
8. In small bowl, stir flour with 1/2 cup cold water until smooth. Stir into pan juices, bring to boiling; reduce heat and simmer.