Pot Roast Braised In Ginger Plum Sauce

• 1 boneless chuck roast, about 3 1/2 to 4 lbs
• 2 tablespoons olive oil, divided
• 3 tablespoons green onions, finely chopped
• 2 shallots, finely chopped
• 2 tablespoons gingerroot, grated
• 2 garlic cloves, minced
• 2 (15 ounce) cans sweet whole purple plums in heavy syrup, drained, pitted, and coarsely chopped
• 1 1/2 cups beef broth
• 1/2 cup plum wine
• 1/4 cup teriyaki sauce
• 2 tablespoons cider vinegar

1. Brown the roast in 1 tbsp olive oil in a dutch oven over medium-high heat. Add green onions; cook, stirring constantly, until lightly browned. Remove roast and green onions temporarily.
2. Add the additional 1 tbsp olive oil to the dutch oven. Cook the shallot, gingerroot, and garlic in the dutch oven over medium-high heat, stirring constantly, until tender. Add the plums and the next four ingredients. (See recipe description for substitute for the plum wine). Stir well.
3. Return the roast to the dutch oven, spooning the sauce over the roast. Cover and bake at 350 degrees for 3 to 3 1/2 hours or until the meat is tender. Serve the roast with the sauce.

chuck roast, olive oil, green onions, shallots, gingerroot, garlic, sweet whole purple, beef broth, plum wine, teriyaki sauce, cider vinegar

Taken from www.food.com/recipe/pot-roast-braised-in-ginger-plum-sauce-510501 (may not work)