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Fruited Cider Roast

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

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 cup
  • 1/4 teaspoon ground allspice

Nutrition 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

How to Make It

  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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