Fruited Pot Roast

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.

Cooking Method: Baking, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 250.0

Dietary: Gluten-free

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

1 To 4 lb. beef arm or blade

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

Read it online: https://www.chefs-mate.com/recipe/fruited-pot-roast/