Beef Roast with Fruit

 

1

beef arm, blade or rib pot roast, 4 pounds

1/2

teaspoon salt

1/4

teaspoon pepper

1

cup dry white wine or Progresso® beef flavored broth (from 32-ounce carton)

2

medium onions, sliced

2

medium tomatoes, chopped (1 1/2 cups)

2

medium yams or sweet potatoes, peeled and cut into 1/4-inch slices

1

can (16 ounces) sliced peaches in juice, drained

1

can (16 ounces) sliced pears in juice, drained

1

tablespoon cornstarch

2

tablespoons cold water

• 1 Trim fat from beef.
• 2 Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
• 3 Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
• 4 Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
• 5 Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.