Ingredients
- 1 2-1/2- to 3-lb. boneless beef chuck pot roast
- 2 cloves garlic, minced
- 1 tsp. dried sage, crushed
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. cooking oil
- 1/4 tsp. cayenne pepper
- 1 cup water
- 1 large onion, cut into thin wedges
- 1 cup pitted plums (prunes), halved
- 1 lb. apples, cored and cut into thick wedges
- 2 lb. parsnips or carrots, peeled and cut into 1/2-inch pieces
- 1/2 cup cold water
- 1/4 cup all-purpose flour
- Salt and black pepper
- 1 Tbsp. balsamic vinegar or 1 tsp. red wine vinegar
Description
This Recipe Adds Apples, Parsnips, Dried Plums, And A Savory Rub Of Garlic, Sage, And Cayenne Pepper To Classic Pot Roast.
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