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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 10 |
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âThis easy and delicious recipe came from my sister and has been a family favorite for years,â says Annette Mosbarger in Falcon, Colorado. Pineapple and peppers add color and taste. Ingredients:
1 beef top round roast (3-1/4 pounds) |
2 tablespoons browning sauce, optional |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 medium onion, sliced |
1 can (8 ounces) unsweetened sliced pineapple |
1/4 cup packed brown sugar |
2 tablespoons cornstarch |
1/4 teaspoon ground ginger |
1/2 cup beef broth |
1/4 cup reduced-sodium soy sauce |
1/2 teaspoon minced garlic |
1 medium green pepper, sliced |
Directions:
1. Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
2. Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 6-8 hours.
3. Add pineapple and green pepper. Cook 1 hour longer or until meat is tender. Yield: 10-11 servings.
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