 |
Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
|
This recipe has only three primary ingredients and was adapted from a recipe, Mahogany Ribs, published in Recipes 1-2-3 by Rozanne Gold (Viking, 1996). Ingredients:
3 lbs boneless beef roast |
1 cup prune juice |
1 cup teriyaki sauce |
1 cup water |
1 teaspoon whole peppercorn |
1 teaspoon chili powder (optional) |
Directions:
1. Place liquid ingredients and spices in a 4 or 5 quart slow cooker.
2. Whisk ingredients slightly to blend in the spices.
3. Remove and discard excess fat from beef roast and place the roast in the slow cooker.
4. Cover and cook on low setting for 8 to 10 hours.
5. Remove beef, slice, and serve.
6. Place the remaining liquid in a gravy boat for use as a sauce with the meal.
|
|