|Name:||Fruited Pot Roast||Contributor:||Marny Golding|
|Description:||A sweet fruity pot roast, as popular with kids as it appears it might be, still popular with adults||Posted:||2006-05-14|
|Key words:||meat, dried fruit, slow cooker||Category:||Main Dishes|
|Ingredients:||4 lb beef clod or other roast
1 onion, sliced
1 can cranberrry jelly (or whole berry jelly)
1 can water
4 whole cloves
4 tsp salt (1 tsp per pound of meat)
1/2 package dried prunes
1/2 package dried apricots
2 cans yams or sweet potatoes
|Preparation:||Brown meat in a dutch oven or other thick and capacious pot.
Lightly brown the onion. Add the cranberry jelly, water, cloves, and salt.
Simmer 3 hours.
During the last half hour add prunes and apricots.
At the last minute heat through yams.
Serve with rice.
|Notes:||To use fresh yams, peel, cube, and add for the last 45 minutes.
To use this recipe for pork, replace the water with 2 c apple juice,
(optionally) replace some or all of the apricots with dried apples, and
(optionally) stuff the prunes into the pork roast.