Recipe - Eastern Mediterranean Pot Roast

3 One half pound Boneless beef chuck roast
2 tablespoon Oil
1 cup Onion; chopped
1 tablespoon Garlic; minced
1 cup Dry red wine or beef broth
2 tablespoon Tomato paste
1 teaspoon Ground cumin
One half teaspoon Pepper
One fourth teaspoon Ground cinnamon
2 small Bay leaves
Peel of 1 lemon
One half cup Dried apricots
One half cup Pitted prunes

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with all of the
vegetables and garlic. Brown meat on all sides. Stir the onion and garlic
occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly
and bake for 2 One half to 3 hours in a preheated 325 oven, until meat is fork
tender. Lift meat to a cutting board. Cover loosely with foil and let
stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim
fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons
flour mixed with One fourth cup water. Slice meat across the grain and serve with
the sauce.
Posted to EATL Digest 01 Sep 96

Date: Mon, 2 Sep 1996 12:54:48 0400

From: Laura Hunter LHunter722@AOL.COM