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.