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Western Pot Roast

American.Kitchen's picture
Western pot roast is a savory fruited pot roast. Cooked with mushroom with fruits like prune and olives, the western pot roast is flavored with garlic along with ginger and seasoned to taste.
  Prunes 1 1⁄2 Cup (24 tbs)
  Mushrooms 1 Can (10 oz) (May Use Fresh)
  Pitted ripe olives 1 Cup (16 tbs), sliced
  Pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Salt 2 Teaspoon
  Onions 3 , finely chopped
  Shortening/Oil 3 Tablespoon
  Pot 1 Pound
  Ginger 1 Dash

Rub the pot roast with a mixture of salt, pepper, and ginger.
Rub it in well.
Heat shortening or oil in a Dutch oven, add beef, and brown on all sides.
When nicely browned, add garlic, onions, and 1/2 cup water.
Cover tightly and cook over a low heat for about 1 1/2 hours, turning the roast occasionally.
As roast is cooking, soak prunes in 1 1/2 cups water.
At the end of the cooking period, add prunes and liquid to meat, then add sliced olives and mushrooms (if canned, drain well).
Cover and cook gently for another hour or until pot roast is very tender when pierced with a fork.

Recipe Summary

Main Dish

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Western Pot Roast Recipe