Prep 15 mins
Cook 3 hrs
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.
- 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
- 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.
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.