Mediterranean Roast of Beef

Mediterranean Roast of Beef
Ingredients:
3-1/2 to 4 lb. beef chuck or pot roast, boneless
2 Tbsps. oil
2-3 onions, quartered or coarsely chopped
6 potatoes, cut into quarters
3 carrots, coarsely chopped
celery if desired, but it tends to go mushy
1-1/2 Tbsps. minced garlic
1 cup dry red wine
1/2 cup beef stock/broth
2 Tbsps. tomato paste
1 tsp. cumin
1/2 tsp. pepper or a dash of hot sauce
1/8 tsp. cinnamon
1 Bay leaf
a sprig of thyme
1/2 tsp. grated lemon or 1/2 the peel of a lemon
1/2 cup dried apricots
1/4 cup pitted prunes
Method:
1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof saucepan or large Dutch oven over medium heat.
2. Pat meat dry with paper towels.
3. Add roast to hot oil along with all of the vegetables and garlic.
4. Brown meat on all sides.
5. Stir in onion, garlic and Thyme occasionally.
6. Add liquids, seasonings, apricots and prunes.
7. Cover tightly and bake for 2-1/2 to 3 hours in a preheated 350° F oven, until meat is fork tender.
8. Lift meat onto a cutting board.
9. Cover loosely with foil and let stand 10 to 15 minutes.
10. Discard bay leaf, Thyme and citrus peel and skim any fat from sauce.
11. If you prefer, thicken the sauce by stirring 2-1/2 tablespoons flour mixed with 1/4 cup cold water.
12. Slice meat across the grain and serve with the sauce.