Dried Fruit Pot Roast ______________________________ Here is a traditional recipe that is served at many Chanukah dinners. For a more intense flavor, add a packet of onion soup mix and half a can of ginger ale when adding the can of tomatoes. Enjoy! Ingredients: 5 lb. chuck roast 2 tsp. salt 1/4 tsp. pepper 2 tbsp. shortening 1 c. chopped carrot 1 c. chopped onion 1 clove garlic, crushed 1 (1 lb.) can tomatoes, untrained 1 c. pitted prunes 1/2 c. dried apricots 1/2 c. raisins 3 tbsp. flour 1/2 c. cold water Preparation: Wipe roast with damp paper towel. Trim excess fat from roast. Rub salt and pepper into surface of roast. In hot shortening, in 6 quart Dutch oven, brown meat with carrot, onion, and garlic over high heat, turning to brown on all sides - about 20 minutes. Preheat oven to 350 degrees. Pour tomatoes over roast. Bake, covered, about 2 hours. Add prunes, apricots, and raisins to Dutch oven. Bake, covered, 1/2 hour or until beef is tender. Remove roast and dried fruits to warm serving platter; keep warm. Pour pan drippings into 2-cup measure. Skim off and discard fat. Add water to make 2 cups. Return to Dutch oven. In small bowl, stir flour with 1/2 cup cold water until smooth. Stir into pan juices, bring to boiling; reduce heat and simmer.