Eastern Mediterranean Pot Roast
| Yield: | 8 Servings |
| Categories: |
| 3 1/2 | lb | Boneless beef chuck roast |
| 2 | tb | Oil |
| 1 | c | Onion; chopped |
| 1 | tb | Garlic; minced |
| 1 | c | Dry red wine or beef broth |
| 2 | tb | Tomato paste |
| 1 | ts | Ground cumin |
| 1/2 | ts | Pepper |
| 1/4 | ts | Ground cinnamon |
| 2 | sm | Bay leaves |
| Peel of 1 lemon | ||
| 1/2 | c | Dried apricots |
| 1/2 | c | Pitted prunes |
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