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Ingredients

• 1 2-1/2- to 3-pound  boneless beef chuck arm or shoulder pot roast
• 1 tablespoon  cooking oil
• 1 14-ounce can  beef broth
• 1 tablespoon  finely shredded lemon peel
• 2 teaspoons  dried oregano, crushed
• 2 cloves  garlic, minced
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 6 to 8 medium  carrots and/or parsnips, peeled and cut into 1 1/2-inch pieces
• 1 large  onion, cut into wedges
• 1 cup  pitted dried plums (prunes), halved
• 1/2 cup  dried apricots, halved
• 1/3 cup  cold water
• 1/4 cup  all-purpose flour
• 3 to 4 cups  hot cooked noodles

Description

Lemon Peel And Dried Apricot Add Interest To This Tasty Roast. This No-fuss, One-pot Meal Is A Great Choice For Busy Weekdays.

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