Prep 15 mins
Cook 3 hrs 45 mins
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.
- 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) canssweet 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
- 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.
- 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.
- 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.
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.