Annie Mae Jones' Spiced Pot Roast with Fresh Figs

• 4 pounds beef top round
• 1 teaspoon ginger ground
• 1/4 cup flour, all-purpose
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 medium onions peeled and chopped
• 16 ounces tomatoes
• 1 cup beef stock prefer veal stock if possible
• 1 each sweet red bell peppers seeded,
• 12 each figs fresh

1. Wipe the meat with a damp cloth.
2. Combine the ginger, flour, salt, and pepper, and rub mixture into meat.
3. Heat oil in a large heavy pot; add the meat and brown it well on all sides.
4. Add the onions, tomatoes, stock, and red pepper.
5. Bring to a boil, cover, lower heat, and let simmer for 2 1/2 to 3 hours, or until meat is tender.
6. Add figs for the last 15 minutes of cooking.
7. Place meat on serving platter and surround with figs.
8. Let cooking liquid in pot cool slightly, the remove all surface grease possible.
9. Reheat and serve separately to spoon over slices of meat.

beef top, ginger ground, flour, salt, black pepper, vegetable oil, onions, tomatoes, beef stock prefer, sweet red bell peppers

Taken from recipeland.com/recipe/v/annie-mae-jones-spiced-pot-roas-45063 (may not work)