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4 lb Boneless Chuck Roast Or Brisket -- trimmed of fat
1 tb Oil
3 c Hot Water
1 c Orange Juice
3 tb Honey
3 tb Dark Brown Sugar -- packed
1/2 ts Cinnamon -- ground
1/2 ts Ginger -- ground
5 md Carrots -- cut in 2 in. pieces
3 md Sweet Potatoes -- peeled and cubed
1 1/2 lb Butternut Squash -- peeled and cubed
8 oz Pitted Prunes
5 oz Dried Apricots
Corn Starch And Cold Water optional
In a 6 quart or larger, oven proof pot or Dutch oven, heat the oil over medium-high heat; then brown the meat on all sides. Drain off any excess fat. Add the water, juice, honey and brown sugar, and cover the pot. Bring to a boil; then lower the heat and simmer for 1 1/2 hours. Toward the end of this time, preheat oven to 350 degrees. Randomly arrange carrots, sweet potatoes, squash, prunes and apricots around and on top of meat.Cover pot and transfer to oven. Bake for 1 1/2 hours; uncover pot and bake for additional 1 - 2 hours, or until roast is fork-tender. Use a slotted spoon to remove vegetables and fruit from the pot and put them in a serving bowl. Transfer roast to platter or carving board. If sauce in pot is too thin, either boil it down to desired consistency, or use a thickener. For the latter, combine 1 tablespoon each of cornstarch and cold water, and stir the mixture into the hot broth; then bring the sauce to a boil. If necessary, add more thickener until desired consistency of sauce is reached.
Cut the roast into thick slices against the grain of the meat. Pour some of the sauce over the meat and vegetables. Serve the remainder on the side in a sauceboat or small pitcher.