Thursday, December 2, 2010

Fruited Roast

This is one of my favorite holiday foods. We have this usually during Hanukkah. It sounds a bit odd but it's a wonderful combination.



4-5 lb roast

1 ½ C. beef broth

2 medium onions

2 C. mixed dried fruit (I like raisins and apricots)

1 C. wine

Salt and Pepper to taste


Season the roast with salt and pepper. Brown on all sides in a large pot.  Add the onions and cook over medium low heat until softened and lightly caramelized, about 10-15 minutes.

Add the wine, broth, and dried fruit; bring to a boil. Reduce heat and simmer, covered, for 2 ½ hours or until fork tender.

Remove roast from pot to cutting board and allow to set for 5 minutes before slicing.

Meanwhile, skim fat from gravy.

Arrange roast on a serving platter and ladle the fruit and gravy on top.


*White dry wine was the recipes original recommendation. I've made it with everything including cooking wine and it's still fabulous no matter which type.

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