Della Robbia Pot Roast

• 1 Tbsp. butter
• 5 lb. blade chuck roast
• 2 tsp. garlic salt
• 1/2 c. brandy
• 1 (20 oz.) can sliced pineapple
• 1 tsp. beef stock base or 1/2 c. chopped green onions
• 10 large prunes
• 1/2 c. dried apricots
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1/2 c. walnut halves
• 1 bouillon cube

1. Melt butter in Dutch oven.
2. Brown roast well on both sides. Sprinkle with garlic salt during browning.
3. Remove from heat.
4. Add brandy and ignite, spooning liquid over roast until flame dies. Drain pineapple reserving all syrup.
5. Add syrup to roast along with beef stock base.
6. Sprinkle with fines herbes.
7. Add prunes and apricots.
8. Cover tightly and simmer 2 to 2 1/2 hours until tender. Blend cornstarch into water.
9. Stir into pan juices until thickened. Add pineapple slices, walnuts and green onions, spooning gravy over to heat.
10. Makes 6 servings.

butter, chuck roast, garlic salt, brandy, pineapple, beef stock base, prunes, apricots, cornstarch, water, walnut halves, bouillon cube

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433900 (may not work)