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1
2 1/2 - 3 pound boneless beef chuck arm or shoulder pot roast
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1
tablespoon cooking oil
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1
14 ounce can beef broth
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1
tablespoon finely shredded lemon peel
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2
teaspoons dried oregano, crushed
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2
cloves garlic, minced
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1/2
teaspoon salt
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1/4
teaspoon black pepper
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6
- 8
medium carrots and/or parsnips, peeled and cut into 1 1/2-inch pieces
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1
large onion, cut into wedges
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1
cup pitted dried plums (prunes), halved
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1/2
cup dried apricots, halved
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1/3
cup cold water
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1/4
cup all-purpose flour
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3
- 4
cups hot cooked noodles
1. 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.
2. 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.
3. 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.
4. Makes 6 to 8 servings
- Tip 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.
- Servings Per Recipe 6,
- Calories 604,
- Protein (gm) 42,
- Carbohydrate (gm) 58,
- Fat, total (gm) 23,
- Cholesterol (mg) 140,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 23,
- Vitamin A (IU) 16278,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 476,
- Potassium (mg) 986,
- Calcium (DV %) 81,
- Iron (DV %) 7,
- Vegetables () 1,
- Fruit () 2,
- Starch () 2,
- Lean Meat () 5,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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