You may also like
Categories:
beef roast onions vegetable oil pineapple orange juice tapioca curry powder beef bouillon granules black pepper bay leaves apricot halves rice peanuts
Viewed: 104 - Published at: 8 years agoIngredients
- 3 pounds beef roast
- 3/4 cup onions
- 1 tablespoon vegetable oil
- 1 can pineapple chunks
- 1 cup orange juice
- 3 tablespoons tapioca, quick-cooking
- 3 teaspoons curry powder
- 1 1/2 teaspoons beef bouillon granules
- 1/4 teaspoon black pepper
- 2 each bay leaves
- 16 ounces apricot halves, canned drained
- 1 x rice cooked
- 3/4 cup peanuts chopped
Method
- Trim fat from meat; cut meat into 3/4 inch cubes.
- In a large skillet brown meat cubes and onion, half at a time, in hot oil.
- In crock pot, combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves.
- Add meat and onion to cooker.
- Cover; cook on low-heat setting for 9 1/2 to 9 1/2 hours or on high heat setting for 9 1/2 to 9 1/2 hours.
- Add drained apricots, cover; cook on low or high heat setting for 30 minutes more.
- Serve over rice.
- Sprinkle peanuts on top of beef.
