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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (3 1/2-pound) lean boneless top round roast |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
6 cups apple cider |
3 cups cider vinegar |
1 (6-ounce) package dried apricot halves, chopped |
1/2 cup raisins |
1/4 teaspoon ground allspice |
Directions:
1. Trim fat from roast. Sprinkle roast with salt and pepper. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides.
2. Combine cider and vinegar; pour over roast. Bring to a boil; cover, reduce heat, and simmer 3 to 3 1/2 hours or until roast is tender. Transfer roast to a serving platter; set aside, and keep warm.
3. Skim fat from pan juices. Reserve 2 cups juices; discard remaining juices. Return 2 cups juices to pan; add apricots and remaining 3 ingredients. Cook over medium-high heat 10 minutes, stirring often. Serve fruit mixture with roast.
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