Tender topside with sweet potato and dried fruits.

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Name: Fruited Pot Roast
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoons Extra virgin olive oil; 1.4 kgs Topside of beef Wiped; 1 large Onion peeled and chopped; 225 ml Beef stock; 1/2 teaspoon Ground cinnamon; 1 Bay leaf; 2 Strips Orange rind; 900 grams Sweet potatoes peeled and cubed; 115 grams Prunes Pitted ready to use; 115 grams Dried apricots; 60 grams Sultanas; 1/2 teaspoon Salt; Freshly ground pepper; Bay leaves Garnish

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INGREDIENTS

2 tablespoons Extra virgin olive oil
1.4 kgs Topside of beef ; Wiped
1 large Onion ; peeled and chopped
225 ml Beef stock
1/2 teaspoon Ground cinnamon
1 Bay leaf
2 Strips Orange rind
900 grams Sweet potatoes ; peeled and cubed
115 grams Prunes ; Pitted ready to use
115 grams Dried apricots
60 grams Sultanas
1/2 teaspoon Salt
Freshly ground pepper
Bay leaves ; Garnish

INSTRUCTIONS

Preheat oven to 190c (375f gas mark 5), heat oil in large flame proof casserole and brown beef all over for 10mins. Move beef onto plate and set aside.

Skim all but 2 tablespoons of fat from the casserole. Add the onion to it and cook for 5 minutes or until tender.stir in stock scraping browned bits from bottom.

Put beef back in casserole, add cinnamon, bay leaf and orange rind. Bring to boil slowly, cover and cook in oven for 1 1/2 hours turning the meat every 1/2 hour.

Stirring sweet potatoes, prunes, apricot and sultanas, season with salt and some pepper. Cover and cook for 45 mins or until beef, potatoes and fruits are tender.

Remove string from beef, take out bay leaf, skim any excess fat from cooking juices. Slice beef and serve direct from casserole or arrange on heated plate surrounded by potatoes and fruit.

Spoon the cooking juices over the meat.

NOTES

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Fruited Pot Roast

2 tablespoons Extra virgin olive oil
1.4 kgs Topside of beef Wiped
1 large Onion peeled and chopped
225 ml Beef stock
1/2 teaspoon Ground cinnamon
1 Bay leaf
2 Strips Orange rind
900 grams Sweet potatoes peeled and cubed
115 grams Prunes Pitted ready to use
115 grams Dried apricots
60 grams Sultanas
1/2 teaspoon Salt
 Freshly ground pepper
 Bay leaves Garnish

Preheat oven to 190c (375f gas mark 5), heat oil in large flame proof casserole and brown beef all over for 10mins.  Move beef onto plate and set aside.
Skim all but 2 tablespoons of fat from the casserole.  Add the onion to it and cook for 5 minutes or until tender.stir in stock scraping browned bits from bottom.
Put beef back in casserole, add cinnamon, bay leaf and orange rind. Bring to boil slowly, cover and cook in oven for 1 1/2 hours turning the meat every 1/2 hour.
Stirring sweet potatoes, prunes, apricot and sultanas, season with salt and some pepper. Cover and cook for 45 mins or until beef, potatoes and fruits are tender.
Remove string from beef, take out bay leaf, skim any excess fat from cooking juices.  Slice beef and serve direct from casserole or arrange on heated plate surrounded by potatoes and fruit.
Spoon the cooking juices over the meat.

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Nutrition

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Serving Size: 1 Serving (497g)
Recipe Makes: 6 Servings

Calories: 584
Calories from Fat: 94 (16%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.6g
Cholesterol 107.3mg		33 %
Sodium 310.3mg		11 %
Potassium 1929.9mg		51 %
Total Carbohydrate 64.3g		19 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 57.7g
Protein 58.8g		84 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 584

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