Pot Roast Braised In Ginger Plum Sauce

Total Time: 4 hrs Preparation Time: 15 mins Cook Time: 3 hrs 45 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.