Pot Roast Braised in Ginger Plum Sauce

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: 4 hrs
• 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.