Pot Roast Braised in Ginger Plum Sauce

Submitted by breezermom

"A different version of pot roast. If you can't find plum wine or don't have it, substitute 1/4 cup water and 1/4 cup plum syrup that you drained from the canned plums."

 

• Ready In: 4hrs
• Ingredients: 11
• Serves: 10

ingredients

• 1 boneless chuck roast, about 3 1/2 to 4 lbs
• 2 tablespoons olive oil, divided
• 3 tablespoons green onions, finely chopped
• 2 shallots, finely chopped
• 2 tablespoons gingerroot, grated
• 2 garlic cloves, minced
• 2 (15 ounce) cans sweet whole purple plums in heavy syrup, drained, pitted, and coarsely chopped
• 1 1⁄2 cups beef broth
• 1⁄2 cup plum wine
• 1⁄4 cup teriyaki sauce
• 2 tablespoons cider vinegar

directions

1. Brown the roast in 1 tbsp olive oil in a dutch oven over medium-high heat. Add green onions; cook, stirring constantly, until lightly browned. Remove roast and green onions temporarily.
2. Add the additional 1 tbsp olive oil to the dutch oven. Cook the shallot, gingerroot, and garlic in the dutch oven over medium-high heat, stirring constantly, until tender. Add the plums and the next four ingredients. (See recipe description for substitute for the plum wine). Stir well.
3. Return the roast to the dutch oven, spooning the sauce over the roast. Cover and bake at 350 degrees for 3 to 3 1/2 hours or until the meat is tender. Serve the roast with the sauce.

Reviews

[Jostlori]

Ten stars, if I could! This is a different and delicious pot roast! Absolutely loved the ginger flavors in this ( I went a little heavy on the garlic and ginger because we love those two ingredients). I did try at four different grocery chains to find the canned plums - to no avail. But by then I had already purchased the plum wine, so couldn't turn back... I used a package of frozen dark cherries instead, since they have a similar taste profile. And it was magnificent! Can't wait to try this with canned plums if I ever find them, though wouldn't hesitate to use the cherries again. Another change I made was to use my instant pot for browning and cooking. 20 minutes per pound under pressure - and the roast was perfectly cooked and fall-apart tender! Thanks for posting, this is a keeper!

 

[KateL]

Sublime taste and easy peasy! We found that 3 hours @ 350F is too long, our meat was overcooked. At this temperature, 2 hours should be sufficient. A food processor raced through the prep. Plan to hang around to enjoy the aroma while roasting. Made for Photo Tag.