1. Heat olive oil in a low wide pan that can be put into the oven. Sear the meat for five minutes, then turn over and sear for three
minutes on the other side. Remove to a plate.
2. Add the onions to the pan and sauté over medium heat for five minutes, until fragrant. Add carrots, sweet potato, apricots, and prunes. Sauté five minutes more, stirring occasionally. Make a small indentation in the center and place meat on top. Cover with water and gently press the meat down. Add salt and pepper.
3. Bring to a boil, then lower heat and cook for 15 minutes.
4. Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake for two hours. Cool. Remove flanken from pot and cut into chunks. Rewarm before serving.
Don’t cut the veggies into small pieces because they’ll turn into mush. The meat should preferably be in one large piece, but if this isn’t possible, use two. You can sub chuck for the flanken, if desired.