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.