recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Gina,Fla

Winter Pot Roast
serves 6-8
This homey winter standby is easily transformed into company fare by cooking the meat in a rich sauce of lemons, olives, dried fruits and red wine. The dish is better when prepared ahead and allowed to mellow overnight in the refrigerator.

1/4 cup olive oil
1 beef rump roast, 4-4 1/2 lbs.
salt and freshly ground pepper to taste
2 large onions, chopped fine
4 large garlic cloves, minced
2 t. anchovy paste
1/4 cup packed light brown sugar
2 1/2 cups beef broth
1 cup fruity red wine (Zinfandel or Beaujolais
1/2 cup black olives, pitted and coarsely chopped
1/2 cup pimiento-stuffed green olives, halved
2 tbsp. capers, drained
1/2 cup dried apricots
1/2 cup whole pitted prunes
1/2 cup Calimyrna figs, cut lengthwise in half
grated zest of one lemon
2 tbsp. fresh lemon juice
1 tbsp. dried oregano

Heat the oil in a large Dutch oven or pot over medium-high heat. Season the roast by rubbing it all over with the salt and pepper. Brown it in the hot oil for about 15 minutes till it is nice and dark. Remove the roast and set aside in a platter.

Add the onions and saute till softened and sort of golden looking. Stir in the garlic and cook for 5 minutes more. Blend in the anchovy paste and the brown sugar till smooth. Pour in the broth and the wine, then mix in the olives, capers, dried fruits and lemon zest and juice. Season with oregano and additional salt and pepper if needed.

Return the roast to the pot bringing the mixture to just a simmer over medium heat. Cover the pot, reduce the heat to low and simmer for about three hours or until it is fork tender.

Skim the fat off the gravy and serve it generously over the meat with buttered noodles, mashed potatoes or white fluffy rice.