Oriental Pot Roast

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.