Fruited Beef Roast Recipe
Ingredients
| Beef arm/Rib pot roast | 4 Pound | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Onions | 2 Medium, sliced | |
| Tomatoes | 2 Medium, chopped | |
| Dry white wine | 1 Cup (16 tbs) | |
| Sweet potatoes/Yams | 2 Medium, cut into 1/4-inch slices | |
| Canned sliced peaches | 16 Ounce, drained | |
| Canned sliced pears | 16 Ounce, drained | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5639 Calories from Fat 2953
% Daily Value*
Total Fat 327 g503.8%
Saturated Fat 131.9 g659.7%
Trans Fat 0 g
Cholesterol 1197.4 mg399.1%
Sodium 3883.4 mg161.8%
Total Carbohydrates 286 g95.3%
Dietary Fiber 32 g128%
Sugars 149 g
Protein 362 g725%
Vitamin A 924.6% Vitamin C 140%
Calcium 61% Iron 235.3%
*Based on a 2000 Calorie diet
Directions
Sprinkle with salt and pepper.
Add onions, tomatoes and wine.
Heat to boiling; reduce heat.
Cover and simmer 3 hours.
Add yams, peaches and pears.
Cover and cook until yams are tender, about 30 minutes.
Remove beef, fruit and vegetables; keep warm.
Skim excess fat from broth.
If necessary, add enough water to measure 2 cups.
Mix cornstarch and cold water; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve with beef.
Garnish with snipped parsley if desired.
*Pressure Cooker Directions: Cook beef in 6-quart pressure cooker until brown.
Sprinkle with salt and pepper.
Add onions, tomatoes and wine.
Following manufacturer's directions, cover and cook at 15 pounds pressure 40 minutes.
Cool 5 minutes; reduce pressure.
Add yams.
Cover and cook at 15 pounds pressure 5 minutes.
Cool 5 minutes; reduce pressure.
Add peaches and pears.
Uncover and cook just until fruit is hot, about 5 minutes.
Remove beef, fruit and vegetables; keep warm.
Skim excess fat from broth.
Mix cornstarch and cold water; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve with beef.
Chef
