5 lb. chuck roast
2 tsp. salt
1/4 tsp. pepper
2 tbsp. shortening
1 c. chopped carrot
1 c. chopped onion
1 clove garlic, crushed
1 (1 lb.) can tomatoes, undrained
1 c. pitted prunes
1/2 c. dried apricots
1/2 c. raisins
3 tbsp. flour
1/2 c. cold water

Wipe roast with damp paper towel. Trim excess fat from roast. Rub salt and pepper into surface of roast.

In hot shortening, in 6 quart dutch oven, brown meat with carrot, onion, and garlic over high heat, turning to brown on all sides - about 20 minutes. Preheat oven to 350 degrees.

Pour tomatoes over roast. Bake, covered, about 2 hours. Add prunes, apricots, and raisins to Dutch oven. Bake, covered, 1/2 hour or until beef is tender. Remove roast and dried fruits to warm serving platter; keep warm.

Pour pan drippings into 2 cup measure. Skim off and discard fat. Add water to make 2 cups. Return to Dutch oven. In small bowl, stir flour with 1/2 cup cold water until smooth. Stir into pan juices, bring to boiling; reduce heat and simmer.