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

1. Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides.

2. Add tomatoes, onion, pepper and salt.

3. Combine water, molasses and vinegar; stir into beef mixture.

4. Cover, reduce heat and simmer 1 hour and 15 minutes or until beef is tender.

5. Stir in carrots, raisins and ginger; simmer an additional 30 minutes or until carrot is tender.

6. Remove roast from pan and shred with 2 forks. Return shredded roast to pan.

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