Sweet 'n Sour Pot Roast with Pears
An autumn-flavored beef pot roast with sweet spices and pears.
Approximately 2 pounds chuck roast
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (29-ounce) can pears in syrup
1 onion, sliced
1/4 cup cider vinegar
8 whole cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
Cooked noodles for accompaniment
- In a large pan, brown chuck roast in oil on both sides over medium heat; drain. Sprinkle the roast with salt and pepper. Drain pears; reserve syrup. Add sliced onion, the reserved pear syrup, cider vinegar, and whole cloves, and ginger. Cover and simmer about 2 1/2 hours, or until tender, turning the chuck roast once after 1 hour.
- Add the pears during the last 20 minutes. Remove the roast and pears to a serving platter and keep warm.
- Dissolve cornstarch in any remaining pear liquid and blend into the pan liquid. Cook and stir until thickened.
- Spoon the sauce over the roast, pears and cooked noodles.
Makes 4 to 6 servings.