Ingredients
1-
1 lb. can of undrained tomatoes
Directions
1.
Wipe roast with damp paper towel. Trim excess fat. Rub salt and pepper into surface of roast.
2.
In hot shortening, brown meat with carrot, onion, and garlic over high heat ,in 6 quart dutch oven, constantly turning for about 20 minutes.
3.
Preheat oven to 350 degrees.
4.
Pour tomatoes over chuck roast.
5.
Bake, covered, for about 2 hours.
6.
Add prunes, apricots, and raisins to Dutch oven.
7.
Bake, covered, half an hour or until beef is tender.
8.
Remove roast and dried fruits to warm serving platter; keep warm.
9.
Pour pan drippings into 2 cup measure. Skim off and discard fat.
10.
Add water on top of drippings to make 2 cups
11.
Return to Dutch oven.
12.
In small bowl, stir flour with 1/2 cup cold water until smooth.
13.
Stir into pan juices, bring to boiling; reduce heat and simmer.
New-York Restaurants
