1 round, rump or boneless chuck roast, 4-5 lbs.
2 tbsp. vegetable oil
1 lg. onion, chopped (1 c.)
1 clove garlic, minced
1 tbsp. sugar
3 tsp. salt
1 env. instant beef broth or 1 beef bouillon cube
1 tsp. ground cinnamon
Water
1 (8 oz.) pkg. mixed dried fruits
1/4 c. flaked coconut
3 tbsp. flour

Brown roast slowly in vegetable oil in a Dutch oven or electric skillet; remove and set aside.

Stir onion and garlic into drippings in Dutch oven; saute until soft. Stir in sugar, salt, beef broth or bouillon cube, cinnamon and 1 cup water. Heat to boiling; stir in dried fruits and coconut. Return beef to Dutch oven; cover.

Simmer, turning meat once or twice, 3 hours or until very tender. Remove to a heated serving platter; lift out fruits and arrange around edge; keep warm while making gravy.

Heat liquid to boiling. Blend flour and 1/3 cup cold water until smooth in a cup; stir into boiling liquid. Cook, stirring constantly, until gravy thickens and boils 1 minute.

Carve part of the meat into 1/4" thick slices. Serve with gravy and hot cooked rice, if you wish. Wrap remaining meat and chill for another meat. Serves 8 to 10.