FRUITED POT ROAST
1 (3 lb.) pot roast, 2 tablespoon butter flavored shortening, 1/2 cup red onions, chopped, 1/3 cup carrots, scraped and chopped, 1/4 cup Burgundy wine, 2 garlic cloves, sliced, 1 envelop dry onion soup mix, 2 tables beef bouillon,1 (11 oz.) package mixed dried fruit, 4 tablespoons self-rising flour.
Get out the Dutch oven. Wash the meat. poke holes in the meat and insert the garlic slices. Season both sides of the meat with the onion soup mix and the beef bouillon. Massage and rub the seasoning into the meat, set aside. Add the shortening to the Dutch oven. When the oil gets hot add the roast and brown on both sides. Add the onions, carrots, and Burgundy, reduce the heat to low put a top on your pot and cook for approximately 2 hours. While the meat is cooking, pour the fruit into a bowl, add 1 1/2 cups of hot water; let stand for approximately 1-hour. Drain the fruit, after an hour, reserve the liquid. Add the fruit to the meat the last 15 minutes of cooking. Get out a heavy skillet. Add the fruit juice and the flour stir with a whisk and cook until the mixture is hot and starts to thicken, you’ve got fruited gravy.