GINGERED POT ROAST

3 lb 1.5 kg SHORT RIB, CROSS RIB, BLADE OR SHOULDER ROAST 1 tsp 5 mL vegetable oil 1 1 large onion, studded with 4 whole cloves 10 10 black peppercorns 2 inch 5 cm cinnamon stick 1 tbsp 15 mL finely chopped crystallized ginger 1 cup 250 mL beef stock ½ cup 125 mL dried apricots* ½ cup 125 mL dried prunes* *Unpasteurized dried fruit is firmer than pasteurized and stands up well under prolonged cooking.

In heavy saucepan, brown roast in oil on all sides. Add onion, spices and stock. Cover and simmer over low heat for 1 hour. Add fruit and continue to simmer for 1 hour longer or until meat is tender. Strain cooking liquid, discarding onion and spices. Arrange fruit around roast and serve with sauce. Makes 8-10 servings.