KitchenMagician's Recipe

BEEF - ROAST - STOVETOP - WINTER VEGETABLES

Category: Beef

Makes 8 servings.

3 1/2 lb. beef bottom round roast or boneless round rump roast
2 T. vegetable oil
2 c. beef broth
1/2 c. red wine
1 T. grated lemon rind
salt and pepper
2 tsp. dried oregano
2 cloves garlic, minced
5 carrots or parsnips, cut into 1 1/2-inch pieces
1 onion, cut into wedges
1 c. pitted prunes, halved
1/2 c. dried apricots, halved
1/4 c. all-purpose flour
hot cooked noodles

Trim fat from meat. In a 4 to 6-quart pot, brown roast in hot oil.
Combine broth, wine, lemon rind, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pour over roast. Bring to boiling. Reduce heat. Simmer, covered,for 1 1/2 hours.
Add carrots, onion, prunes, and apricots.
Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat, vegetables and fruit to a platter, reserving juices in pot. Keep warm.
For gravy, measure juices, skim fat. Add enough water to make 2 3/4 cups. Return to pot.
Combine flour with 1/2 cup cold water. Stir into juices. Cook and stir until bubbly.
Serve with meat, vegetable, fruit and noodles.