Della Robbia Pot Roast

Name: Della Robbia Pot Roast
Ingredients: 1 Tbsp. butter; 5 lb. blade chuck roast; 2 tsp. garlic salt; 1/2 c. brandy; 1 (20 oz.) can sliced pineapple; 1 tsp. beef stock base or 1/2 c. chopped green onions; 10 large prunes; 1/2 c. dried apricots; 1 Tbsp. cornstarch; 2 Tbsp. water; 1/2 c. walnut halves; 1 bouillon cube

12 ingredients

10 steps

Ingredients

1 Tbsp. butter
5 lb. blade chuck roast
2 tsp. garlic salt
1/2 c. brandy
1 (20 oz.) can sliced pineapple
1 tsp. beef stock base or 1/2 c. chopped green onions
10 large prunes
1/2 c. dried apricots
1 Tbsp. cornstarch
2 Tbsp. water
1/2 c. walnut halves
1 bouillon cube

Directions

1

Melt butter in Dutch oven.
2

Brown roast well on both sides. Sprinkle with garlic salt during browning.
3

Remove from heat.
4

Add brandy and ignite, spooning liquid over roast until flame dies. Drain pineapple reserving all syrup.
5

Add syrup to roast along with beef stock base.
6

Sprinkle with fines herbes.
7

Add prunes and apricots.
8

Cover tightly and simmer 2 to 2 1/2 hours until tender. Blend cornstarch into water.
9

Stir into pan juices until thickened. Add pineapple slices, walnuts and green onions, spooning gravy over to heat.
10

Makes 6 servings.