Curry fruited Chuck Roast

This is a great lazy day, keep me warm and heavenly scents afloat in your house roasts! Very easy to put together, then let it do it's own thing for the next 5-6 hours! (If you use a slow cooker, low 8-10 hrs). The dried fruit is your choice, but a nice combo is figs, cranberries, cherries, apricot and flame raisins. The fruit actually makes a wonderful sauce, that is not a sweet as you might think, the depth of richness pairs well with the "beefiness" of the roast.

1 Sunnybrook Chuck Roast
2 The Farm B/B onions, thinly sliced
1 garlic clove (Russia Corners or The Farm), minced
3 tbsp Gaia's Breath Lard
1 tbsp grated fresh ginger
1 1/2 tsp curry powder
1 1/2 c dried fruit of choice (dice large piece of fruit)
1 1/2 c water


Preheat oven to 275 degrees F.

In a large dutch oven heat lard. Season roast with s/p liberally. Place roast in dutch oven and brown on both sides, about 5-7 minutes each side. Remove to a platter,

Add in onion and garlic, scraping up the bits left behind from the roast. Season with s/p, saute for 7-10 minutes until soft and slightly golden. Stir in fruit, ginger and curry. Cook for 1-2 minutes. Return roast to pan and add water. Bring to a boil.

Place lid on top of pan and place in 275 degree F oven. Let roast for 5-6 hours. Check about 1/2 way through adding liquid if needed.

Remove from oven. Place roast on a platter, tented with foil. Remove layer of fat and bring liquid to a boil, boil for 3-5 minutes to thicken slightly. Adjust seasoning.

Serve sauce to the side of meat. This roast should literally slice like warm butter. Tender moist and flavorful!