Raspberry Roast Beef

September 28th, 2011 by justJENN

Raspberries are abundant at Farmer’s Markets right now, and while they are sweet and ready to eat or bake with, they also add a nice flavor to more savory dishes.

I decided to use up our raspberry haul by simmering them with some nice roast beef and making a sweet yet savory dinner.

ingredients:
2 pound chuck roast
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 Tablespoon sugar
1 cup raspberries
1 clove garlic, minced
1/2 teaspoon salt
Pepper
1/2 cup beef broth or water

In a bowl mix together the olive oil, red wine vinegar and sugar. Add the raspberries and garlic and mash up roughly until the raspberries are macerated. Stir in the salt and pepper.

In a dutch oven over medium high heat, add a little oil and brown the chuck roast. I like to cut the roast into smaller pieces so that it fits in the pot and also cooks evenly.

Pour the raspberry 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 5-7 minutes, then slice.