Pot Roast With Dried Fruit and Red Wine Recipe

Pot Roast With Dried Fruit and Red Wine Recipe

  • 1 (2 pound) boneless beef rump roast
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 cup dry red wine
  • 1/2 cup orange juice
  • 1/2 teaspoon ground allspice
  • 2 large red onions, sliced
  • 2 cups chopped pitted prunes
  • 2 cups chopped dried apricots
  1. Preheat the oven to 325 degrees F. Rub the roast with the salt and pepper.
  2. In an ovenproof Dutch oven, bring the broth, wine, orange juice, and allspice to a boil over high heat. Place the roast in the pot and return to a boil.
  3. Cover the pot and place in the oven. Bake, turning the roast several times, for 2 hours. Add the onions, prunes, and apricots and cook for 1 hour, or until the roast is very tender. Place on a cutting board, cover, and let stand for 15 minutes.
  4. Remove the strings from the roast and cut into thin slices. Arrange the meat on a platter and spoon the pan juices and fruit over top.
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