1Trim excess fat from roast. In Dutch oven or large skillet, brown meat on all sides in hot shortening.
Season with salt and pepper.
2Add potatoes, onion, carrots, burgundy, and garlic.
Cover and cook over low heat for 1 1/2 hours.
3Meanwhile, pour 1 1/2 cups hot water over fruit; let stand 1 hour.
Drain fruit, reserving liquid.
Place fruit on meat.
Cover; cook 45 minutes more.
4Remove meat, vegetables, and fruit to platter. Skim fat from pan juices.
Add reserved liquid to juices to make 1 1/2 cups.
Blend flour and 1/3 cup cold water; stir into liquid. cook and stir till thick and bubbly.