BEEF ROAST WITH FRUIT

Beef Roast with Fruit image

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h55m

Yield 8

Number Of Ingredients 11

Previous Next

1 beef arm, blade or rib pot roast, 4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine or Progresso™ beef flavored broth (from 32-ounce carton)
2 medium onions, sliced
2 medium tomatoes, chopped (1 1/2 cups)
2 medium yams or sweet potatoes, peeled and cut into 1/4-inch slices
1 can (16 ounces) sliced peaches in juice, drained
1 can (16 ounces) sliced pears in juice, drained
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Trim fat from beef.
Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg