• 6 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
  • 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.

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  • 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

604 calories; 23 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 140 mg cholesterol; 476 mg sodium. 986 mg potassium; 58 g carbohydrates; 7 g fiber; 23 g sugar; 42 g protein; 0 RE vitamin a; 16278 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 81 mcg folate; 4 mcg vitamin b12; 81 mg calcium; 7 mg iron;

Reviews

6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0