Ingredients Jump to Instructions ↓

  1. 1 Chuck roast - (2 to 3 lbs)

  2. 3/4 cup 177ml Water

  3. 1 teaspoon 5ml Sugar

  4. 1 teaspoon 5ml Onion - sliced (large)

  5. 1 Garlic clove

  6. 1 Bay leaf

  7. 1 teaspoon 5ml Salt

  8. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  9. 3/4 cup 177ml Kosher red wine

  10. 1 lb 454g / 16oz Sweet potatoes - peeled, sliced

  11. 1 lb 454g / 16oz White boiling potatoes - peeled, sliced

  12. 1 cup 237ml Dried prunes

  13. 1 cup 237ml Dried apricots

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut a 2-inch piece of fat off the roast and place it in a Dutch oven over low heat. Cook until the fat begins to break down and a thin layer coats the bottom of the pan, 3 to 4 minutes. Then turn the heat to high, add the roast and sear on all sides. Add the water, sugar, onion, garlic, bay leaf and salt and pepper. Cover and simmer over low heat (or place in a 300 degree oven) for 1 hour. Add the wine, sweet and white potatoes, prunes and apricots. Cover and simmer over low heat (or place in the oven) until the meat and potatoes are fork tender, about 1 1/2 hours. Stir the potatoes and fruit and turn the roast over half-way through cooking. Remove the meat from the pan and slice. Place on a platter surrounded by the potatoes and fruit. Ladle sauce from the pan over top. This recipe yields 6 to 8 servings. Each of 8 servings: 563 calories; 374 mg. sodium; 117 cholesterol; 22 grams fat; 9 grams saturated fat; 49 grams carbohydrates; 38 grams protein; 5 grams fiber.


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