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| Name: | Fruited Pot Roast | Contributor: | Marny Golding |
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| 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 |
| ID: | 780 | Updated: | 2006-11-15 10:29:21 |
| 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 |
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| 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. |
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| 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. |
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| Equipment: | Slow cooker | ||