An autumn-flavored beef pot roast with sweet spices and pears.

Sweet 'n Sour Pot Roast with Pears

Approximately 2 pounds chuck roast
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (29-ounce) can pears in syrup
1 onion, sliced
1/4 cup cider vinegar
8 whole cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
Cooked noodles for accompaniment

1. In a large pan, brown chuck roast in oil on both sides over medium heat; drain. Sprinkle the roast with salt and pepper. Drain pears; reserve syrup. Add sliced onion, the reserved pear syrup, cider vinegar, and whole cloves, and ginger. Cover and simmer about 2 1/2 hours, or until tender, turning the chuck roast once after 1 hour.
2. Add the pears during the last 20 minutes. Remove the roast and pears to a serving platter and keep warm.
3. Dissolve cornstarch in any remaining pear liquid and blend into the pan liquid. Cook and stir until thickened.
4. Spoon the sauce over the roast, pears, and cooked noodles.

Makes 6 servings.