Recipe by Kittencal@recipezazz
This will make any inexpensive roast melt in you mouth, made with this slow temp. oven method, a delicious weekend supper, served with oven-roasted potatoes, and a side salad...I make this often at my house, everyone seems to love it.
Top Review by Michelle Kasper
This was awesome! The beef came out so tender with the right amount of sweet and sour. Only thing I did different was to bake it covered 3 hours and then 1 more hour uncovered. Any shorter and it would not have come out very tender. Even a little longer wouldn't have hurt.
- 3 lbs rump boneless beef chuck roast or 3 lbs beef blade roast (about)
- salt and pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 2 1⁄2 cups chopped onions
- 2 -3 cloves minced fresh garlic (optional)
- 1⁄4 cup sugar
- 1 cup red wine vinegar
- 1 cup pitted prune
Directions See How It's Made
- Rub the roast all over with salt and pepper.
- In a large casserole or Dutch oven, heat oil.
- Brown the meat on all sides; remove, and set aside.
- Melt the butter in the same Dutch oven.
- Add the onions, and garlic (if using) stirring for about 10 minutes, or until soft.
- Place the browned meat on top of onions in the casserole.
- In a small bowl, combine the sugar with the vinegar; pour over meat.
- Cover, and bake in 300 degree oven for 2 hours, basting occasionally with pan juices.
- Stir in prunes, and cook, uncovered for 30-60 minutes longer, or until meat is tender.