Sweet Spiced Pot Roast With Chili
|Olive oil||2 Teaspoon|
|Boneless beef rump roast||3 1⁄2 Pound, trimmed of fat (1 Roast, 3 To 3 1/2 Pound)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), minced or pressed|
|Canned diced green chiles||7 Ounce (1 Large Can)|
|Dried hot red chile||1 Small, crushed|
|Ground cinnamon||1 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Dry marjoram||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Cornstarch||2 Tablespoon, blended with 2 table spoons cold water|
|Cold water||2 Tablespoon (For Blending Cornstarch)|
Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
Meanwhile, in a 3-quart or larger electric slow cooker, combine currants, garlic, green chiles, and red chile.
Place beef on top of currant mixture; sprinkle with cinnamon, oregano, marjoram, and allspice.
Pour in broth and vinegar.
Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Lift beef to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes).
Season to taste with salt.
To serve, slice beef across the grain.
Spoon some of the sauce over beef; serve remaining sauce in a bowl or pitcher to add to taste.