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Ingredients
| beef chuck clod steak: 4 lbs |
| mincemeat: 1 9oz package |
| water: 1 cup |
| tapioca pudding: 1 Tbl |
| brandy (Cognac): 1/2 cup |
| salt: 1 tsp |
| ground ginger: 1/2 tsp |
Spicy Pot Roast
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
180 min -
Servings
8 serving(s)
Tags
- Preheat oven to 325 degrees F.
- Crumble mincemeat & put in saucepan.
- Add water & stir until mincemeat is moistened completely.
- Add brandy, salt, ginger & tapioca.
- Bring to boil, stirring constantly.
- Remove bone from meat.
- Tie string around boned roast to hold it together & to make carving easier.
- Put meat in pan with tight-fitting lid [or Dutch oven].
- Pour mincemeat mixture over chuck roast.
- Cover pan & bake 3 hours. Don't remove lid during cooking.