Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb To 2 tb olive oil
3 tb Finely minced green onions
Sauce:
1 tb Olive oil (if needed)
2 ts (heaping) fresh ginger
2 To 3 garlic cloves
2 Shallots (finely chopped)
1 c To 1 1/2 c beef stock
1 cn (30 oz) plums
-(pitted and coarsely
-chopped)
2 tb Apple cider vinegar
1/4 c Terriyaki sauce
1/2 c Plum wine (or rose)

First Place Winner Pennsylvania Beef Cookoff 1990 Frances Yuhas of
Scotrun, Penn. $300, plus an expense-paid trip to the national
competition.

One 3-1/2 to 4 pound chuck eye roast Brown roast in hot oil to sear-in
juices. Add onions and lightly brown. Transfer to roasting pan and
prepare sauce. Saute ginger, garlic, and shallots in oil, until
clear. Slowly add remaining ingredients. Pour over roast and braise
in 350 degree oven for 3 to 3 1/2 hours. Serve with brown rice, green
peas, mushrooms and parsley sprigs. If desired, flour may be added to
final sauce for thickening.

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