Mahogany Beef
"This recipe has only three primary ingredients and was adapted from a recipe, Mahogany Ribs, published in "Recipes 1-2-3" by Rozanne Gold (Viking, 1996)."
photo by Debbie R.
- Ready In:
- 8hrs 5mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 lbs boneless beef roast
- 1 cup prune juice
- 1 cup teriyaki sauce
- 1 cup water
- 1 teaspoon whole peppercorn
- 1 teaspoon chili powder (optional)
directions
- Place liquid ingredients and spices in a 4 or 5 quart slow cooker.
- Whisk ingredients slightly to blend in the spices.
- Remove and discard excess fat from beef roast and place the roast in the slow cooker.
- Cover and cook on low setting for 8 to 10 hours.
- Remove beef, slice, and serve.
- Place the remaining liquid in a gravy boat for use as a sauce with the meal.
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Reviews
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This was definitely different, I usually find using a crockpot leaves the meat a little bland, but this was really good. Thanks -
So few ingredients for such full flavor! I used low-sodium Kikkoman teriyaki, and it was still great. It couldn't have been more easy to prepare. Not kidding about the 5-minute prep time. I loved it and will definitely make again.
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great great -
Recipes with unusual ingredients intrigue me! Some are losers and some are keepers. This falls in the second category and is worth five stars. I had a smaller roast and used half of the other ingredients, including the chili powder. Mine simmered in a heavy, covered pot on the stove-top for a little over two hours and was falling-apart tender. I thickened the sauce with a bit of cornstarch and served it over hot rice. Thanks, Clark, for an interesting and unusual way to fix beef.
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I have to admit. I did not like the smell of the prune juice cooking in the oven, but the result was fantastic. I severed it and got nothing but great reviews from eveyone who partook. P.S. Definately add the chili powder.
RECIPE SUBMITTED BY
Clark Crouch
United States
