The snow has not yet melted, and we are still a couple weeks away from the start of market. Here is a delicious winter pot roast to get your mouth watering.
Winter Pot Roast with Dried Fruit
2-4 lb beef roast (chuck, shoulder, arm)
2 cups beef broth
1 TBSP worestershire sauce
5 cloves of garlic, left whole but peeled
1 onion, chopped
1/2 tsp salt
1/4 tsp pepper
2 carrots, sliced
5-6 potatoes, chopped
1/2 c dried apricots
1/4 c dried cranberries or raisins
1/2c pitted prunes
1/2 cup cold water
3TBSP corn starch
Trim fat from meat. In a large dutch oven, brown the meat in the oil.
Combine broth and seasoning, pour over browned meat. Bring to boil and simmer for 1.5 hours.
Add vegetables and fruit. Return to boil and simmer for another 30-40 minutes.
Remove meat, vegetables and fruit to a large platter. Keep warm. Make gravy by mixing 1/2 cup cold water with 3TBSP of corn startch then whisking it into the juices in the dutch oven. Cook and stir until bubbly and tickened, then cook 1 minute more. Adjust seasonings to taste.
Serve over rice or just potatoes with a nice salad on the side.