Pot Roast Braised In Ginger Plum Sauce

Description

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.

Ingredients

• Boneless Chuck Roast
• Olive Oil
• Green Onions
• Shallots
• Gingerroot
• Garlic Cloves
• Plums In Heavy Syrup
• Beef Broth
• Plum Wine
• Teriyaki Sauce
• Cider Vinegar

Instructions

1. Brown the roast in 1 tbsp olive oil in a dutch oven over medium-high heat
2. Add green onions
3. Cook, stirring constantly, until lightly browned
4. Remove roast and green onions temporarily
5. Add the additional 1 tbsp olive oil to the dutch oven
6. Cook the shallot, gingerroot, and garlic in the dutch oven over medium-high heat, stirring constantly, until tender
7. Add the plums and the next four ingredients
8. Stir well
9. Return the roast to the dutch oven, spooning the sauce over the roast
10. Cover and bake at 350 degrees for 3 to 3 1 / 2 hours or until the meat is tender
11. Serve the roast with the sauce