Fruited Cider Roast

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

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 0.0%
  • Fat: 5.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.4g
  • Carbohydrate: 18.9g
  • Fiber: 1.6g
  • Cholesterol: 73mg
  • Iron: 0.0mg
  • Sodium: 111mg
  • Calcium: 0.0mg


  • 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


  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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