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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I found this recipe at Tops market courtesy of Certified Angus Beef. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
3 lbs certified angus beef cross-rib roasts (english or chuck arm pot roast) |
1/4 cup brown sugar |
1/4 cup red wine vinegar |
1/4 cup soy sauce |
2 cups pineapple juice |
2 tablespoons cornstarch |
1/4 cup water |
1/2 teaspoon garlic salt |
2 teaspoons vegetable oil |
Directions:
1. Brown roast on all sides in hot oil in a heavy skillet over medium heat.
2. Place browned roast on a rack in a Dutch oven or in a roasting pan with a tight-fitting lid. Combine pineapple juice, soy sauce, brown sugar, vinegar and garlic salt and pour over roast. Cover tightly.
3. Bake in the oven at 325 for 60-70 minutes (to medium doneness) or until tender.
4. Remove roast from roasting pan and cover to keep warm. On top of range, bring liquid in pan to a boil. Add cornstarch mixture and cook for 2 minutes or until sauce thickens. Slice meat and serve with wild rice and sauce.
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