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Ingredients

• 1 2 1/2 - 3 pound boneless beef chuck pot roast
• 2 cloves garlic, minced
• 1 teaspoon dried sage, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons cooking oil
• 1/4 teaspoon cayenne pepper
• 1 cup water
• 1 large onion, cut into thin wedges
• 1 cup pitted plums (prunes), halved
• 1 pound apples, cored and cut into thick wedges
• 2 pounds 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 tablespoon 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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