Fruited Pot Roast

By GrandmaFred

Braised pot roast with wine and fruit

Ingredients

• 1 4 lb. lean boneless beef chuck roast
• 1/2 tsp. pepper
• 2 env. brown gravy mix
• 1 1/2 c. dry red wine
• 1/2 c. orange juice
• 2 med. red onions, peeled and cut into wedges
• 1/2 c. each dried apricots and prunes
• 2 bay leaves
• 1 can sliced peaches

Details

Servings 6

Preparation

Step 1

Rub meat all over with pepper. Put gravy mix in a 4 quart Dutch oven. Stir in wine and orange juice until smooth. Stir over medium heat until boiling. Sauce will be very thick. Remove from heat.

Add meat to pot. Scatter onions and fruits around meat, then add bay leaves. Cover pot and place in 350 degree oven. Bake 3 to 3 1/2 hours until meat is fork tender. Remove pot from oven, uncover and let stand 15 minutes.

Lift roast to cutting board. Cut meat across grain. Discard bay leaves. Spoon sauce over meat and serve.