Eastern Mediterranean Pot Roast

3 1/2 lb. boneless beef chuck roast

2 tablespoons oil

1 cup onion -- chopped

1 tablespoon garlic -- minced

1 cup dry red wine or beef broth

2 tablespoons tomato paste

1 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground cinnamon

2 small bay leaves

peel of 1 lemon 1/2 cup dried apricots

1/2 cup pitted prunes

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce.