Winter Pot Roast

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

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 2 hrs

Winter Pot Roast

Directions

  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

From the Test Kitchen

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.

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Nutrition Facts (Winter Pot Roast)

  • Per serving:
  • 604 kcal ,
  • 23 g fat
  • (8 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 140 mg chol. ,
  • 476 mg sodium ,
  • 58 g carb. ,
  • 7 g fiber ,
  • 23 g sugar ,
  • 42 g pro.
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