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Fruited Florentine Pot Roast

Serves: 6
Total Calories: 113


1 tablespoon butter or margarine
1 blade chuck roast 5-pound
2 teaspoons garlic salt
1/2 cup brandy
1 (1-pound 4-ounce) can pineapple slice
1 teaspoon beef stock base or 1 bouillon cube
2 teaspoons fines herbes
10 pitted prunes prunes
1/2 cup dried apricot halves
1 tablespoon cornstarch
2 tablespoons water
1/2 cup green onion chopped


Melt butter or margarine in Dutch oven. Brown roast well on both sides. Sprinkle with garlic salt during browning. Remove from heat. Add brandy and ignite, spooning liquid over roast until flame dies. Drain pineapple, reserving all syrup. Add syrup to roast along with beef stock base or bouillon cube. Sprinkle with fines herbes. Add prunes and apricots. Cover tightly and bake in a preheated 325° F oven for 2 1/2 to 3 hours or until tender. Remove meat to platter and keep warm in oven. Remove fat from pan. Blend cornstarch into water and stir into pan juices until thickened. Add pineapple slices and green onions, spooning gravy over to heat through. Place fruits around meat and cover with sauce.

Nutritional Facts:

Serves: 6
Total Calories: 113
Calories from Fat: 17

This Fruited Florentine Pot Roast recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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