 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
|
Ingredients:
1 (3 1/2-pound) lean boneless top round roast |
1/4 teaspoon salt |
1/4 teaspoon pepper |
vegetable cooking spray |
6 cups unsweetened apple cider |
3 cups cider vinegar |
1 (6-ounce) package dried apricot halves, chopped |
1/2 cup raisins |
1/4 cup firmly packed dark brown sugar |
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 Dutch oven; add apricot and remaining 3 ingredients. Cook over medium-high heat 8 to 10 minutes or until thickened, stirring often. Serve fruit mixture with roast.
|
|