1 (3 lb.) beef chuck pot roast
2 tbsp. shortening
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. burgundy
1/2 c. finely chopped onion
1/3 c. finely chopped carrots
1 clove garlic, minced
1 (11 oz.) pkg. mixed dried fruits (1 3/4 c.)
1 1/2 c. hot water
1/3 c. cold water
3 tbsp. all-purpose flour
Salt
Pepper

Trim excess fat from meat. In oven brown meat on all sides in hot shortening. Sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add burgundy, onion, carrots and garlic. Cover tightly. Simmer 1 1/2 hours.

Meanwhile, cut up large pieces of dried fruit. Pour 1 1/2 cups hot water over fruit. Let stand 1 hour. Drain fruit reserving liquid. Place fruit on top of meat. Cover. Cook until meat is tender. Remove meat and fruit to platter. Keep warm. Pour pan juices into measuring cup. Skim off fat. Add reserved fruit liquid to pan juices to make 1 1/2 cups. Return to pan. Blend cold water and flour, stir into pan juices. Cook and stir until thickened and bubbly. Season to taste with salt and pepper.