CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Dutch |
Beef, Soups & ste |
9 |
servings |
INGREDIENTS
3 |
lb |
Chuck Roast; Boned And Trimmed |
3 |
tb |
All-Purpose Flour |
1 |
tb |
Olive Oil |
25 |
oz |
No-Salt-Added Whole Tomatoes; Undrained And Chopped |
3 |
c |
Sliced Onion |
1 1/4 |
ts |
Pepper |
1 |
ts |
Salt |
2 |
c |
Water |
1/3 |
c |
Molasses |
1/3 |
c |
White Vinegar |
2 1/2 |
c |
Thinly Sliced Carrots |
1/2 |
c |
Raisins |
1/2 |
ts |
Ground Ginger |
INSTRUCTIONS
Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on
all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses,
and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour
and 15 minutes or unitl beef is tender. Stir in carrot, raisins, and
ginger; simmer an additional 30 minutes or unitl carrot is tender. Remove
roast from pan. Seperate roast into bit size pieces, and shred with 2
forks. Return shredded roast to pan.
Recipe by: Cooking LIght
Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 26, 1999,
converted by MM_Buster v2.0l.
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