Fruited Pot Roast

Serves: 8
Total Calories: 99


1 beef rump roast rolled and tied (about 5 lb.)
2 teaspoons garlic salt
2 tablespoons butter or margarine
1/2 cup brandy
1 (20-ounce) can pineapple slice drained and syrup reserved
1 beef bouillon crushed
2 teaspoons fines herbes
10 to 14 pitted prunes prunes
1/2 cup dried apricot halves
2 tablespoons water
1 tablespoon cornstarch
1/2 cup green onion sliced


Preheat oven to 325° F. Sprinkle all sides of roast with garlic salt. In a Dutch oven over medium-high heat brown roast in butter or margarine on all sides. Remove from heat.

In a small metal saucepan warm brandy. Ignite and pour over roast spoon liquid over roast until flame dies.

Add pineapple syrup and bouillon to roast. Sprinkle with fines herbes. Add prunes and apricots. Cover tightly and bake for 4 to 4 1/2 hours or until meat is tender, adding water if needed. Transfer roast to a heated platter cover and keep warm. Skim fat from surface of pan juices.

In a small bowl mix water and cornstarch until smooth. Stir into pan juices. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Add pineapple slices and green onions, spooning gravy over to heat through. Place fruits around and on top of meat cover with sauce.

Nutritional Facts:

Serves: 8
Total Calories: 99
Calories from Fat: 26

This Fruited Pot Roast recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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