Submitted by Mindy Kligman Odle
1 bag of carrots, chopped into large pieces
3 sweet potatoes peeled and chopped into large pieces
½ box of pitted prunes
1 can of cut up pineapple
¼ cup of brown sugar
1 onion cut up
A small piece of chuck roast or brisket cut into large pieces
In a Dutch oven or a stew pot; brown the cut up onions and add the cut up meat and cover with water. Cook the meat slowly until it softens and the water is absorbed.
Par boil the carrots, the sweet potatoes, drain and add to the meat.
Add the prunes, brown sugar and the can of cut up pineapple.
Put this mixture in a buttered Pyrex dish.
The traditional way is to mash the vegetables or the more recent way is to leave it in large pieces tossed together and cooked.
Bake for 30-40 minutes at 350.