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In Dutch oven, brown meat in hot shortening. Season with salt and pepper. Add onion, carrot, burgundy and garlic. Cover; cook over low heat for 2 hours.
Meanwhile, pour 1-½ cup very hot water over fruits; let stand 1 hour. Drain fruits, reserving liquid. Add fruits to meat. Cover; cook 45 minutes to 1 hour longer. Remove meat and fruits to warm platter. Skim fat from pan juices. Add reserved liquid to make 1-½ cups. Blend flour and ½ cup cold water; stir into liquid. Cook, stirring, till thick and bubbly.
Fron BH&G All-Time Favorites, 1971
Your Fruited Pot Roast is ready. Good luck!
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