Sweet Spiced Pot Roast With Chili Recipe

Summary

Preparation Time5 MinCooking Time10 Hr 10 Min
Ready In10 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Olive oil2 Teaspoon
 Boneless beef rump roast3 1⁄2 Pound, trimmed of fat (1 Roast, 3 To 3 1/2 Pound)
 Dried currants1⁄2 Cup (8 tbs)
 Garlic6 Clove (30 gm), minced or pressed
 Canned diced green chiles7 Ounce (1 Large Can)
 Dried hot red chile1 Small, crushed
 Ground cinnamon1 Teaspoon
 Dry oregano1⁄2 Teaspoon
 Dry marjoram1⁄2 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Beef broth3⁄4 Cup (12 tbs)
 Red wine vinegar1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon, blended with 2 table spoons cold water
 Cold water2 Tablespoon (For Blending Cornstarch)
 Salt To Taste

Nutrition Facts

Serving size

Calories 827 Calories from Fat 376

% Daily Value*

Total Fat 41 g63.8%

Saturated Fat 16.2 g81%

Trans Fat 0 g

Cholesterol 192.5 mg

Sodium 1216.6 mg50.7%

Total Carbohydrates 24 g8.1%

Dietary Fiber 3.4 g13.7%

Sugars 9.8 g

Protein 79 g158.4%

Vitamin A 6.1% Vitamin C 35%

Calcium 8.5% Iron 32.7%

*Based on a 2000 Calorie diet

Directions

Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
Meanwhile, in a 3-quart or larger electric slow cooker, combine currants, garlic, green chiles, and red chile.
Place beef on top of currant mixture; sprinkle with cinnamon, oregano, marjoram, and allspice.
Pour in broth and vinegar.
Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Lift beef to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes).
Season to taste with salt.
To serve, slice beef across the grain.
Spoon some of the sauce over beef; serve remaining sauce in a bowl or pitcher to add to taste.
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