Pot roast braised in ginger plum sauce

Yield: 6 servings

Measure Ingredient
1 tablespoon To 2 tb olive oil
3 tablespoons Finely minced green onions
\N \N Sauce:
1 tablespoon Olive oil (if needed)
2 teaspoons (heaping) fresh ginger
2 \N To 3 garlic cloves
2 \N Shallots (finely chopped)
1 cup To 1 1/2 c beef stock
1 can (30 oz) plums (pitted and coarsely chopped)
2 tablespoons Apple cider vinegar
¼ cup Terriyaki sauce
½ cup Plum wine (or rose)

First Place Winner Pennsylvania Beef Cookoff 1990 Frances Yuhas of Scotrun, Penn. $300, plus an expense-paid trip to the national competition.

One 3-½ to 4 pound chuck eye roast Brown roast in hot oil to sear-in juices. Add onions and lightly brown. Transfer to roasting pan and prepare sauce. Saute ginger, garlic, and shallots in oil, until clear. Slowly add remaining ingredients. Pour over roast and braise in 350 degree oven for 3 to 3½ hours. Serve with brown rice, green peas, mushrooms and parsley sprigs. If desired, flour may be added to final sauce for thickening.

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