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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Here's something of a break from the traditional pot roast! Ingredients:
4 lbs chuck roast |
1 (9 ounce) package condensed mincemeat |
1 cup water |
1 tablespoon tapioca |
1/2 cup brandy |
1 teaspoon salt |
1/2 teaspoon ground ginger |
Directions:
1. Preheat oven to 325 degrees F.
2. Crumble mincemeat & put in saucepan.
3. Add water & stir until mincemeat is moistened completely.
4. Add brandy, salt, ginger & tapioca.
5. Bring to boil, stirring constantly.
6. Remove bone from meat.
7. Tie string around boned roast to hold it together & to make carving easier.
8. Put meat in pan with tight-fitting lid [or Dutch oven].
9. Pour mincemeat mixture over chuck roast.
10. Cover pan & bake 3 hours. Don't remove lid during cooking.
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