Name: Fruity Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs chuck roast; 1 onion, chopped; 4 carrots, peeled and cut into chunks; 3 celery stalks, chopped; 2 cloves garlic, minced; 1 cup beef broth; 1 cup red wine; 1 can diced tomatoes (14 oz); 1 cup dried apricots; 1 cup prunes; 2 bay leaves; Salt and pepper to taste; 2 tbsp olive oil

Instructions

Preheat your oven to 325°F (165°C).
Season the chuck roast generously with salt and pepper on both sides.
In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze and pick up all the flavorful browned bits.
Add the diced tomatoes, dried apricots, prunes, and bay leaves to the pot.
Return the seared chuck roast back to the pot. Make sure the roast is nestled among the vegetables and fruits.
Cover the pot with a lid and transfer it to the preheated oven.
Let the Fruity Pot Roast braise for about 3 hours, or until the meat is tender and easily shreds with a fork.
Once the roast is done, remove it from the oven. Take out the bay leaves from the pot.
Serve the tender pot roast with the flavorful fruits and vegetables alongside your favorite side dishes. Enjoy the delightful combination of savory meat and sweet fruits in every bite.

Ingredients

Instructions

Nutrition Facts

You may have missed