Oriental Pot Roast

1. 1

   In a Dutch oven, brown roast in oil on all sides, then drain.

2. 2

   Add onion.

3. 3

   Drain pineapple, reserving the juice, and set pineapple aside.

4. 4

   In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.

5. 5

   Bring to a boil, reduce heat, cover and simmer for 2 hours.

6. 6

   Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.

7. 7

   Add the peas, mushrooms and reserved pineapple.

8. 8

   Cover and simmer 15 minutes more or until meat and vegetables are tender.

9. 9

   Remove meat, vegetables and pineapple from pan and keep warm.

10. 10

    Combine cornstarch and cold water and add to drippings in pan.

11. 11

    Bring to a boil, cook and stir until thickened.

12. 12

    Serve gravy with meat, vegetables and pineapple.

* Per serving · 4 servings · Values may vary.

No additional tips available.