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Fruity Pot Roast


      5 lb. chuck roast
      2 tsp. salt
      1/4 tsp. pepper
      2 tbsp. shortening
      1 c. chopped carrot
      1 c. chopped onion
      1 clove garlic, crushed
      1 (1 lb.) can tomatoes, undrained
      1 c. pitted prunes
      1/2 c. dried apricots
      1/2 c. raisins
      3 tbsp. flour
      1/2 c. cold water


    Wipe roast with damp paper towel. Trim excess fat from roast. Rub salt and pepper into  surface of roast. In hot shortening, in 6 quart dutch oven, brown meat with carrot, onion,  and garlic over high heat, turning to brown on all sides - about 20 minutes. Preheat oven  to 350 degrees. Pour tomatoes over roast. Bake, covered, about 2 hours. Add prunes,  apricots, and raisins to Dutch oven. Bake, covered, 1/2 hour or until beef is tender.  Remove roast and dried fruits to warm serving platter; keep warm. Pour pan drippings into  2 cup measure. Skim off and discard fat. Add water to make 2 cups. Return to Dutch oven.  In small bowl, stir flour with 1/2 cup cold water until smooth. Stir into pan juices,  bring to boiling; reduce heat and simmer.

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