Fruited Pot Roast - cooking recipe

Ingredients

1 (4 to 5 lb.) rump beef roast
3 Tbsp. shortening
2 medium onions, sliced
1/4 tsp. cloves
2 tsp. salt
1 tsp. pepper
2 Tbsp. brown sugar
2 c. apple juice or cider
1 1/2 c. prunes
1 1/2 c. dried apricots

Preparation

Brown meat on all sides in a Dutch oven.
Add onions, cloves, salt, pepper, brown sugar and 1 cup of cider.
Bring to a boil. Simmer for 3 hours.
Soak prunes and apricots in cold water to cover for 2 hours.
Drain fruits; add to meat with remaining cider. Simmer 45 minutes to 1 hour.
Remove meat to platter and slice. Arrange prunes on one side and apricots on other side of meat. Gravy may be thickened slightly and poured over meat.