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Pot Roast with Porcini Mushrooms and Dried Fruit

2 1/2 pounds lean pot roast, such as a top sirloin - (to 3 1/2 lbs)
1 envelope brown, onion, or mushroom gravy mix
1 package dried porcini mushrooms - (2 oz)
1/2 cup hot water
1/2 cup red wine (may substitute beef broth or unsweetened apple juice)
1/2 cup diced dried apples or other dried fruit
1/4 teaspoon garlic powder - (to 1/2 tspn) (or 1 small fresh garlic clove, minced)
Salt -- to taste
Freshly-ground black pepper -- to taste

Place the roast in the slow cooker. Sprinkle with gravy mix; rub into the roast. Soak the mushrooms for 5 to 10 minutes in the hot water; stir in red wine then pour over roast. Add remaining ingredients; turn roast to coat with juices. Cook on LOW for 8 to 10 hours, turn once or twice if possible.

This recipe yields 4 to 6 servings.

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