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Sweet & Sedery Pot Roast

  • 4-5 lb Brisket
  • 2 cups mixed dried fruit (prunes pitted)
  • 1-1/2 cups water or stock
  • 2 medium onions sliced
  • 1 cup medium dry white wine
  • salt & pepper to taste

Brown meat in heavy pot; add onions & brown over medium heat; add wine, other liquid & dried fruit; bring to simmer; add salt & pepper to taste; simmer covered for 2-1/2 hours or until tender. Remove roast from pot to slicing board; skim fat from gravy; slice meat. Arrange on platter & top with fruited gravy. Knaidlach make a nice side dish. (Serves 8 to 10)

Cynthia Mashioff, Lake Worth, FL

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