Yield: 9 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chuck Roast; Boned And Trimmed |
| 3 tablespoons | All-Purpose Flour |
| 1 tablespoon | Olive Oil |
| 25 ounces | No-Salt-Added Whole Tomatoes; Undrained And Chopped |
| 3 cups | Sliced Onion |
| 1¼ teaspoon | Pepper |
| 1 teaspoon | Salt |
| 2 cups | Water |
| ⅓ cup | Molasses |
| ⅓ cup | White Vinegar |
| 2½ cup | Thinly Sliced Carrots |
| ½ cup | Raisins |
| ½ teaspoon | Ground Ginger |
Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses, and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15 minutes or unitl beef is tender. Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or unitl carrot is tender. Remove roast from pan. Seperate roast into bit size pieces, and shred with 2 forks. Return shredded roast to pan.
Recipe by: Cooking LIght
Posted to EAT-LF Digest by sherilyn70@... on Apr 26, 1999, converted by MM_Buster v2.0l.