Fruited Pot Roast - cooking recipe

Ingredients

4 lb. top of rib/beef brisket
1/2 c. chopped onion
1/4 c. chopped carrot
1 tsp. salt
1 c. pitted prunes
1/2 c. dried apricots
2 Tbsp. vegetable oil
1/4 c. dry red wine
1 clove garlic, minced
1/8 tsp. pepper
3 Tbsp. flour

Preparation

In Dutch oven brown meat on both sides in hot oil.
Remove from heat; add onion, carrots, wine, garlic, salt and pepper.
Cover and simmer for 1 3/4 to 2 hours or until meat is tender.
Meanwhile, pour 1 1/2 cups hot water over prunes and apricots.
Let stand while roast is cooking.
Drain, reserving liquid.
Place fruit atop meat.
Cover and cook 30 to 40 minutes more or until meat is tender.
Remove meat and fruit to warm platter.
Pour pan juices into measuring cup; skim off fat.
Add reserved fruit liquid to pan juices to make 1 1/2 cups.
Return to Dutch oven; blend together flour and 1/2 cup cold water.
Stir into juices.
Cook and stir until gravy is thickened and bubbly.
Spoon some gravy over roast; pass remaining gravy around.