Recipe: Spicy Pot Roast I

Spicy Pot Roast I


1 (3 1/2 to 4 pound) chuck roast
1 (9 ounce) package mincemeat
1 cup water
1 tablespoon tapioca
1/2 cup brandy
1 teaspoon salt
1/2 teaspoon ginger


Break up mincemeat and put in saucepan. Add water and stir until all of the mincemeat is moistened. Add brandy, salt, ginger and tapioca. Bring to a boil, stirring constantly.

Remove bone from meat. Tie string around boned roast (this will hold it together and make carving easier). Put meat in Dutch oven or pan with tight-fitting lid. Pour mincemeat mixture over meat. Cover and bake for 3 hours at 325 degrees F. Don’t remove lid during cooking.

Serves 6.
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