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Sweet Spiced Pot Roast With Chili Recipe
|Olive oil||2 Teaspoon|
|Boneless beef rump roast||3 1⁄2 Pound, trimmed of fat (1 Roast, 3 To 3 1/2 Pound)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), minced or pressed|
|Canned diced green chiles||7 Ounce (1 Large Can)|
|Dried hot red chile||1 Small, crushed|
|Ground cinnamon||1 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Dry marjoram||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Cornstarch||2 Tablespoon, blended with 2 table spoons cold water|
|Cold water||2 Tablespoon (For Blending Cornstarch)|
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
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.