Melt in your mouth delicious, this unique collection of ingredients makes the most wonderful pot roast! Serve with mashed potatoes and carrots on a bed of steamed spinach for a wonderfully simple mid-week meal. This dish is great comfort food for a chilly day. It was a family favorite growing up – we made it in the slow cooker and as an adult I adapted it for the instant pot.
- 1 medium onion, cut into 1-inch pieces
- 1 4-5 pound boneless beef chuck roast, cut into 4-6 pieces
- 1-2 tablespoons vegetable oil
- 1 cup water
- 1 cup Hoisin Sauce
- 6 pitted prunes, halved or 3 medium fresh plums, sliced
(Garnish with something green like parsley or chives if you like)
Note: If you prefer to make this recipe in the slow cooker, brown the beef on the stove (cut roast in half, not into 4-6 pieces), then add to the slow cooker on top of the onions. Pour water/hoisin sauce mixture over all and top with the dried plums. Cook, covered, on the low slow-cooker setting until meat is tender, approximately 8 hours.