Fruited Pot Roast

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Servings: 6 Difficulty: Advanced
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A tender, savory beef roast enriched with sweet dried fruits and rich burgundy glaze.
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Fruited Pot Roast

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 250.0

Description

This hearty Fruited Pot Roast transforms a simple cut of beef into a tender, flavorful centerpiece. The savory richness of the beef arm or blade roast is beautifully balanced by the sweetness of mixed dried fruits and the depth of burgundy wine. Slow-cooked to perfection, the meat becomes fork-tender while absorbing the aromatic notes of garlic, onion, and carrots. It is a comforting, home-style meal that feels special enough for holiday gatherings yet simple enough for a cozy weeknight dinner. Serve with mashed potatoes or crusty bread to soak up the delicious, fruity pan juices.

Ingredients

Directions

  1. Heat shortening in a large Dutch oven over medium-high heat.
  2. Season the beef roast generously with salt and pepper.
  3. Brown the meat on all sides in the hot shortening, then remove and set aside.
  4. Add chopped onion, carrot, minced garlic, and burgundy to the pot, scraping up any browned bits from the bottom.
  5. Return the meat to the pot, cover, and cook over low heat for 2 hours.
  6. Meanwhile, pour very hot water over the mixed dried fruits and let stand for 1 hour to rehydrate.
  7. Drain the fruits, reserving the soaking liquid.
  8. Add the drained fruits to the pot with the meat.
  9. Cover and continue cooking for 45 minutes to 1 hour, until the meat is fork-tender.
  10. Remove the meat and fruits to a warm platter and cover to keep warm.
  11. Skim excess fat from the pan juices.
  12. Stir the reserved fruit liquid into the pan juices and simmer briefly to create a sauce.
  13. Serve the roast and fruits topped with the sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 250.0kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 6.0g30%
Cholesterol 78.0mg26%
Sodium 72.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.0g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a heavy-bottomed Dutch oven to ensure even heat distribution.

If you do not have burgundy wine, you can substitute with beef broth and a splash of balsamic vinegar.

The roast can be prepared a day ahead and reheated gently; the flavors often improve overnight.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: beef, pot roast, slow cooked, dried fruit, burgundy, comfort food, dinner, family meal, tender, savory, glaze, onion, carrot, garlic, main course, international, braised, easy, hearty, weeknight
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