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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