Preheat oven to 350 degrees F.

Heat butter or oil in a Dutch oven or cast-iron pot with a tight-fitting lid.

Combine flour, cinnamon, and salt in a bowl.

Dredge the beef roast in the flour mixture, ensuring all sides are coated.

Sear the dredged roast in the heated butter or oil until browned on all sides.

Mix basil, rosemary, and thyme in a separate bowl.

Combine dates, figs, and apple rings in another bowl.

Mix the dried spices with the dried fruits.

Arrange the spiced fruit mixture around the seared beef roast in the Dutch oven.

Sprinkle brown sugar or drizzle honey over the fruit.

Carefully pour beef stock around the edges of the pot, avoiding direct contact with the food surfaces.

Cover the Dutch oven tightly with the lid.

Bake in the preheated oven for 3 hours, or until the beef is tender.

Remove the pot from the oven and let it rest for 30 minutes.

Increase oven temperature to 450 degrees F.

Prepare a thick batter by combining flour, egg, milk, salt, and baking powder.

Add extra flour if needed to achieve a very thick consistency.

Stir minced fresh parsley into the batter.

Pour the batter over the roast, allowing excess batter to drip into the gravy.

Return the Dutch oven to the warm oven (450 degrees F) for 5-10 minutes, or until the batter coating browns nicely.

Cut the roast into portions, including the dough jacket.

Serve the roast with the 'crisps' formed in the juices, along with gravy and fruit.