Polynesian Pot Roast

1. 1

   Place roast and mushrooms in large Dutch Oven.

2. 2

   Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast.

3. 3

   Let stand 1 hour at room temperature, turning once.

4. 4

   Add sliced onion, place over high heat and bring to a boil.

5. 5

   Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.

6. 6

   Remove roast and vegetables to warm serving dish.

7. 7

   Combine cornstarch and water, mixing well. Stir into pan drippings.

8. 8

   Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.