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Pears and Chocolate Pot Roast

1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons oil
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup water
4 whole halved and cored pears
1/2 cup raisins
1 cup apple juice
5 pounds boneless beef cross rib pot roast
2 teaspoons lemon juice
1/2 cup apple juice
2 tablespoons chocolate syrup

Combine flour, salt and pepper; dredge meat, reserving excess flour, and brown in cooking fat in large frying-pan or Dutch oven. Pour off drippings. Add cinnamon, nutmeg and water to meat. Cover tightly and cook in slow oven at 325° for 1 3/4 to 2 hours until tender. Add pears, raisins, 1 cup apple juice and lemon juice. Continue cooking, covered, 15 to 20 minutes or until pears are tender. Remove meat and pears to warm platter. Combine reserved flour and 1/2 cup apple juice, add to cooking
liquid and cook slowly, stirring until thickened. Add chocolate syrup and continue cooking 3 to 5 minutes, stirring occasionally. Serve gravy with pot-roast and pears.

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