Winter Pot Roast Recipe

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Lemon peel and dried apricot add interest to this tasty roast. This no-fuss, one-pot meal is a great choice for busy weekdays.

Ingredients

Directions

Trim fat from meat. In a 4- to 6-quart Dutch oven brown meat in hot oil. Combine broth, lemon peel, oregano, garlic, salt, and pepper. Pour over meat. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
Add carrots, onion, plums, and apricots. Return to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat, vegetables, and fruit to a platter, reserving juices in Dutch oven; keep warm.
For gravy, measure juices; skim fat. If necessary, add enough water to equal 2-1/2 cups. Return to Dutch oven. Stir cold water into flour until smooth. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste. Serve with meat, vegetables, fruit, and noodles.
Makes 6 to 8 servings
Oven directions: Trim fat from meat. Brown roast as directed above. Combine the broth, lemon peel, oregano, garlic, salt, and pepper. Pour over roast. Bake, covered, in a 325 degree F oven for 1-1/2 hours. Add carrots, onion, plums, and apricots. Cover and bake for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat, vegetables, and fruit to a platter, reserving juices. Keep warm. Prepare gravy in a saucepan and serve as directed above.

Nutrition Facts

Calories 604, Total Fat 23 g, Saturated Fat 8 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 140 mg, Sodium 476 mg, Carbohydrate 58 g, Total Sugar 23 g, Fiber 7 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 8%, Iron 41%. Exchanges: Vegetable 1, Fruit 1.5, Starch 2, Lean Meat 5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

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