Yield: 9 servings
|3 pounds||Beef Roast; boneless, chuck|
|1 can||Pineapple chunks; (juice packed) 15 1/4 oz.|
|1 cup||Orange juice|
|3 tablespoons||Tapioca; quick-cooking|
|3 teaspoons||Curry powder|
|1½ teaspoon||Beef bouillon granules|
|16 ounces||Apricot halves; drained|
|Hot cooked rice|
|¾ cup||Peanuts; chopped|
Trim fat from meat; cut meat into ¾ inch cubes. In a large skillet brown meat cubes and onion, half at a time, in hot oil. In crock pot, combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves. Add meat and onion to cooker.
Cover; cook on low-heat setting for 9½-11 ½ hours or on high heat setting for 3 ½-4 ½ hours. Add drained apricots, cover; cook on low or high heat setting for 30 minutes more. Serve over rice.
Sprinkle peanuts on top of beef.
Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson