3½ lb. boneless beef chuck roast
2 tablespoons extra virgin olive oil
1 cup onion, chopped
5 cloves garlic, minced
1 cup dry red wine or beef broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 or 2 large bay leaves
rind of 1 lemon
1/2 cup dried apricots
1/2 cup pitted prunes

Heat 2 tablespoons oil in a 4 to 5 quart Dutch oven (preferably cast iron) over medium heat.

Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides.

Stir the onion and garlic, moving garlic to the side so it will not brown. Add broth and wine, seasonings, apricots and prunes.

Cover and bake for 2 1/2 to 3 hours in a preheated 325°F, until meat is fork tender.

Remove meat to a cutting board. Cover loosely with foil and allow to stand 10 to 15 minutes.

Discard bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water.

Slice meat across the grain and serve. Spoon juice from cooking over each serving.

6 servings.