3-4 lb. beef pot roast
Salt & pepper to taste
1/3 c. carrot, finely chopped
1/2 med. onion, finely chopped
11 oz. pkg. mixed dried fruit
2 tbsp. oil
1/4 c. red wine
1 clove garlic, minced
1 1/2 c. hot water
3 tbsp. flour blended with 1/2 c. cold water

Brown meat on all sides in oil. Add salt, pepper, wine, vegetables and garlic. Cover and cook over low heat for 2 hours.

Pour hot water over dried fruit and let stand for 1 hour. Drain fruit, reserving liquid. Place fruit on meat. Cover and cook 45-60 minutes longer, or until meat is tender. Skim fat from pan juices. Add reserved liquid to juices in pan to make 1 1/2 cups. Add flour and water roux. Cook and stir until thickened and boiling. Serves 6.