Beef Roast With Fruit Ingredients 1 beef arm, blade or rib pot roast, 4 pounds 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup dry white wine or ProgressoŽ beef flavored broth (from 32-ounce carton) 2 medium onions, sliced 2 medium tomatoes, chopped (1 1/2 cups) 2 medium yams or sweet potatoes, peeled and cut into 1/4-inch slices 1 can (16 ounces) sliced peaches in juice, drained 1 can (16 ounces) sliced pears in juice, drained 1 tablespoon cornstarch 2 tablespoons cold water Directions Trim fat from beef. Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours. Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender. Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups. Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired. Back