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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the roast, vegetables and pineapple over rice or egg noodles. -Donna Staley Randleman, North Carolina Ingredients:
1 beef rump roast or bottom round roast (3 pounds) |
1 tablespoon canola oil |
1 large onion, chopped |
1 can (20 ounces) pineapple chunks |
3 tablespoons soy sauce |
1 garlic clove, minced |
1 teaspoon ground ginger |
3 celery ribs, sliced |
2 medium carrots, sliced |
1 cup fresh sugar snap peas |
1 cup sliced fresh mushrooms |
1 to 2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger.
2. Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
3. Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender.
4. Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy. Yield: 6 servings.
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