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Fruited Beef Roast

American.foodie's picture
Ingredients
  Beef arm/Rib pot roast 4 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onions 2 Medium, sliced
  Tomatoes 2 Medium, chopped
  Dry white wine 1 Cup (16 tbs)
  Sweet potatoes/Yams 2 Medium, cut into 1/4-inch slices
  Canned sliced peaches 16 Ounce, drained
  Canned sliced pears 16 Ounce, drained
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
Directions

Cook beef in 4-quart Dutch oven over medium heat until brown; reduce heat.
Sprinkle with salt and pepper.
Add onions, tomatoes and wine.
Heat to boiling; reduce heat.
Cover and simmer 3 hours.
Add yams, peaches and pears.
Cover and cook until yams are tender, about 30 minutes.
Remove beef, fruit and vegetables; keep warm.
Skim excess fat from broth.
If necessary, add enough water to measure 2 cups.
Mix cornstarch and cold water; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve with beef.
Garnish with snipped parsley if desired.
*Pressure Cooker Directions: Cook beef in 6-quart pressure cooker until brown.
Sprinkle with salt and pepper.
Add onions, tomatoes and wine.
Following manufacturer's directions, cover and cook at 15 pounds pressure 40 minutes.
Cool 5 minutes; reduce pressure.
Add yams.
Cover and cook at 15 pounds pressure 5 minutes.
Cool 5 minutes; reduce pressure.
Add peaches and pears.
Uncover and cook just until fruit is hot, about 5 minutes.
Remove beef, fruit and vegetables; keep warm.
Skim excess fat from broth.
Mix cornstarch and cold water; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve with beef.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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