Oriental Pot Roast

czwartek, 23 stycznia 2014

Oriental Pot Roast

Time: 3 hrs 20 mins

Ingredients

  • 3 lbs rump roast
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 (20 ounce) can pineapple chunks
  • 3 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 3 stalks celery, sliced
  • 1 cup fresh sugar snap pea
  • 1 cup fresh mushrooms, sliced
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • 1 In a Dutch oven, brown roast in oil on all sides, then drain.
  • 2 Add onion.
  • 3 Drain pineapple, reserving the juice, and set pineapple aside.
  • 4 In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
  • 5 Bring to a boil, reduce heat, cover and simmer for 2 hours.
  • 6 Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
  • 7 Add the peas, mushrooms and reserved pineapple.
  • 8 Cover and simmer 15 minutes more or until meat and vegetables are tender.
  • 9 Remove meat, vegetables and pineapple from pan and keep warm.
  • 10 Combine cornstarch and cold water and add to drippings in pan.
  • 11 Bring to a boil, cook and stir until thickened.
  • 12 Serve gravy with meat, vegetables and pineapple.

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