Fruited Cider Roast

Oxmoor House
12 servings.


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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


Prep: 20 Minutes
Cook: 3 Hours

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 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.

Created date

August 2009

Nutritional Information

Calories 253
Caloriesfromfat 20 %
Fat 5.6 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.4 g
Carbohydrate 22.5 g
Fiber 1.5 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 107 mg
Calcium 0.0 mg