Polynesian pot roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pot roast, boneless |
| 1 | cup | Mushrooms; sliced |
| 1 | cup | Pineapple juice, unsweetened |
| ¼ | cup | Soy sauce |
| 1½ | teaspoon | Ginger, ground |
| ½ | teaspoon | Salt |
| 1 | large | Onion; sliced |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
Directions
Place roast and mushrooms in a large Dutch oven. Combine pineapple juice, soy sauce, ginger, and salt; mix well, and pour over roast.
Let stand 1 hour at room temperature, turning once. Add onion; place over high heat, and bring to a boil. Reduce heat; cover and simmer 2-½ to 3 hours or until the roast is tender.
Remove roast and vegetables to warm serving dish. Combine cornstarch and water, mixing well; stir into pan drippings. Cook mixture over medium-high heat, stirring constantly, until thickened and bubbly.
Ladle sauce over roast.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95