Winter Pot Roast

• 2 -3 lbs beef roast (chuck, arm, shoulder)
• 1 tablespoon oil
• 2 cups beef broth
• 2 teaspoons oregano
• 2 garlic cloves, minced (or more garlic)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 medium carrots, peeled (1 1/2-inch chunks)
• 1 large onion, wedges
• 1 cup pitted prune (halved)
• 1/2 cup dried apricot (halved)
• 1/2 cup cold water
• 1/4 cup flour
• egg noodles

1. Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
2. Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
3. Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
4. Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
5. To make the gravy, measure reserved juices and add enough water to make 2 1/2 cups. Pour back into pot, and reheat to boiling.
6. Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
7. Serve with buttered egg noodles. Mmm!

beef, oil, beef broth, oregano, garlic, salt, pepper, carrots, onion, dried apricot, cold water, flour, egg noodles

Taken from www.food.com/recipe/winter-pot-roast-191857 (may not work)