Spiced Pot Roast

4 to 5 pound beef pot roast
2 tablespoons shortening
2 cups water
2 tablespoons mixed pickling spices
2 teaspoon salt
16 ounces mixed dried fruits
hot cooked noodles, drained and buttered

In Dutch oven or other heavy cooking pot over medium heat, brown beef pot roast on all sides in hot shortening. Remove meat and drain off excess fat.

Add water and bring to the boil. Put meat back in the kettle; add pickling spice. Cover and simmer pot roast for 2 1/2 hours.

Add salt and fruit; simmer for 45 minutes longer, or until meat is tender. Slice meat and serve with some of the liquid poured over top. Garnish pot roast with dried fruit. Serve pot roast with buttered noodles.

Servings: 6 to 8