3 lb Beef Roast; boneless, chuck
3/4 c Onion
1 tb Oil
1 cn Pineapple chunks; (juice
-packed) 15 1/4 oz.
1 c Orange juice
3 tb Tapioca; quick-cooking
3 ts Curry powder
1 1/2 ts Beef bouillon granules
1/4 ts Pepper
2 Bay leaves
16 oz Apricot halves; drained
Hot cooked rice
3/4 c Peanuts; chopped
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, [PAUSE] 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 1/2-11 1/2 hours or on high heat
setting for 3 1/2-4 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.
