Pot Roast with Prunes and Apricots

  • 3 Tbsp. shortening
  • 1 (4 -5 lb.) beef rump
  • 2 med. onions, sliced
  • 1/4 tsp. ground cloves
  • 2 tsp. salt
  • 1 tsp. seasoned pepper
  • 2Tbsp. brown sugar
  • 2 cups apple cider
  • 1 1/2 cups dried apricots
  • 1 1/2 cups prunes
  1. In Dutch oven, melt shortening & brown roast well.
  2. Add onions, cloves, salt, pepper, brown sugar, 1 cup cider.  Bring to boil; simmer covered 2 hrs.
  3. Meanwhile soak apricots & prunes in water to cover.
  4.  

    After roast has cooked 2 hrs., add drained fruits & 1 cup cider.  Simmer, covered, 30 min. or until beef is fork tender & fruit is cooked.  If desired, thicken gravy.

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