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Sweet Spiced Pot Roast With Chili

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Ingredients
  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)
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
610 Minutes
Ready In: 
0 Minutes
Servings: 
4

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