Fruited Cider Roast

Oxmoor House
12 servings (serving size: 3 ounces roast and about 3 tablespoons fruit mixture)


+ Add To Shopping List
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 cup
1/4 teaspoon ground allspice


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.

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.

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.

Created date

April 2008

Nutritional Information

Calories 239
Caloriesfromfat 0.0 %
Fat 5.6 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.4 g
Carbohydrate 18.9 g
Fiber 1.6 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 111 mg
Calcium 0.0 mg