Categories: Soups
Ingredients
- 3 pounds lean chuck roast
- 3 tablespoons all purpose flour
- 1 tablespoon olive oil
- 2 (14.5 oz) cans whole tomatoes, undrained and chopped
- 3 cups vertically sliced onions
- 11/4 teaspoons pepper
- 1 teaspoon salt
- 2 cups water
- 1/3 cup molasses
- 1/3 cup white vinegar
- 21/2 cups thinly sliced carrots(approx 1 pound)
- 1/2 cup raisins
- 1/2 teaspoon ground ginger
Directions
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Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides.
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Add tomatoes, onion, pepper and salt.
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Combine water, molasses and vinegar; stir into beef mixture.
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Cover, reduce heat and simmer 1 hour and 15 minutes or until beef is tender.
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Stir in carrots, raisins and ginger; simmer an additional 30 minutes or until carrot is tender.
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Remove roast from pan and shred with 2 forks. Return shredded roast to pan.