Buffalo Pot Roast

3 lb buffalo roast
1 C unsweetened apple juice
2 T sugar
1/4 tsp cinnamon
1/4 tsp ginger
3 whole cloves
1 medium onion, sliced
12 medium dried apricots, plumped
12 medium dried prunes, plumped

In a large pot, brown roast on all sides. Mix apple juice with spices; pour over roast. Add onions. Simmer, covered, for 2 hours. Drain plumped apricots and prunes and place on top of roast. Continue cooking for 30 minutes. Remove cloves. Transfer roast, onions, and fruit to a serving platter.

Suggestions:

• Beef chuck roast may be substituted for the buffalo.
• Defatted pan drippings can be made into gravy.