French roast with apricots and prunes
1 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon turmeric
5-pound French roast
2 large onions, sliced thinly
4 medium parsnips, coarsely chopped
1 15-ounce can chopped tomatoes
3 cups homemade beef stock or water
3 tablespoons olive oil
1 1/2 cups dried pitted prunes, whole
1/2 cup quartered dried apricots
1/2 cup chopped fresh cilantro or parsley
Position rack in bottom third of oven and preheat to 300 F.
Combine spices and rub on both sides of roast.
Line roasting pan with sliced onions and parsnips and place meat on top. Add canned tomatoes, stock or water and olive oil. Cover tightly with foil.
Roast meat 2 hours, basting every 30 minutes with pan juices.
Add prunes and apricots to pan. Cover and roast until meat is tender, about 1 hour longer.
Cool roast uncovered 1 hour. Chill overnight.
Spoon off and discard solid fat from top.
Place roast on work surface. Slice thinly across grain.
Arrange slices in large ovenproof dish. Spoon juices with fruits and parsnips over roast. Cover with foil.
Can be made 2 days ahead and refrigerated.
Sprinkle with cilantro or parsley before serving.
Rewarm covered meat in 350-degree oven about 30 minutes.