French roast
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
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Position rack in bottom third of oven and preheat to 300 F.
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Combine spices and rub on both sides of roast.
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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.
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Roast meat 2 hours, basting every 30 minutes with pan juices.
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Add prunes and apricots to pan. Cover and roast until meat is tender, about 1 hour longer.
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Cool roast uncovered 1 hour. Chill overnight.
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Spoon off and discard solid fat from top.
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Place roast on work surface. Slice thinly across grain.
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Arrange slices in large ovenproof dish. Spoon juices with fruits and parsnips over roast. Cover with foil.
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Can be made 2 days ahead and refrigerated.
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Sprinkle with cilantro or parsley before serving.
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Rewarm covered meat in 350-degree oven about 30 minutes.
Serves 8.
