Like most people I like to use blueberries in baking but they are a great addition to a savory main dish. Blueberries and roast beef pair nicely and on a toasty roll – this is an easy, delicious dinner.
2 lbs chuck roast
9 ounces fresh blueberries
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon brown sugar
1 clove garlic, minced
1/2 teaspoon salt
freshly ground pepper
1/2 cup beef broth
In a bowl add the blueberries, olive oil, apple cider vinegar, brown sugar, garlic, salt and pepper. Mash slightly and set aside.
In a dutch oven over medium high heat, add a little oil and brown the chuck roast.
Pour the blueberry mixture on top of the browned beef and add the beef broth. Cover and let simmer on medium low for 1 to 1-1/2 hours depending on how well done you like your beef.
Let the meat rest for a 10 minutes, then slice and spoon the macerated blueberries over the meat.
Serve on sandwich rolls.