 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
Ingredients:
3 pounds lean, boned chuck roast, trimmed |
3 tablespoons all-purpose flour |
1 tablespoon olive oil |
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
3 cups vertically sliced onion |
1 1/4 teaspoons pepper |
1 teaspoon salt |
2 cups water |
1/3 cup molasses |
1/3 cup white vinegar |
2 1/2 cups thinly sliced carrot (about 1 pound) |
1/2 cup raisins |
1/2 teaspoon ground ginger |
Directions:
1. Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses, and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender. Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or until carrot is tender.
2. Remove roast from pan. Separate roast into bite-size pieces, and shred with 2 forks. Return shredded roast to pan.
|
|