Best Crock Pot Polynesian Beef Recipes

Crock Pot Polynesian Beef image

Time 5h20m

Number Of Ingredients 15

1 1/2 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon ground ginger
1 1/2 lbs stew meat
3 Tablespoons olive oil
2 cloves of garlic
1 (20 ounce) can of pineapple chunks with juice
2 beef bouillon cubes
1/4 cup white vinegar
2 medium onions, chopped
1 (10 ounce) can mild Rotel tomatoes
3 Tablespoons brown sugar
2 Tablespoons cornstarch
1/4 cup water
2 Tablespoons soy sauce

Steps:

In a gallon size ziploc bag, add season salt, paprika, and ground ginger. Shake bag to mix. Add stew meat to seasoning, close bag and shake until all pieces are lightly covered. In a large skillet, add olive oil. Heat pan over medium heat. Once pan is hot, add stew meat. This may require a few batches (it took me 3 batches to do all of the meat). Sear the beef on each side. DO NOT FULLY COOK. Just get a nice sear on it to seal in the flavor. Once meat has a nice color, transfer to crock pot. Repeat with remaining batches. Add to crock pot, garlic, pineapple with juice, bouillon cubes, vinegar, onions and Rotel.. Cook on low for 4 - 6 hours (depending on your crock pot), until beef is cooked through and tender. In a small bowl combine brown sugar, cornstarch, water and soy sauce. Pour this over the beef, stir and cook on high for 30 minutes - 1 hour, or until mixture thickens. Serve over rice or mashed potatoes.

Polynesian Roast Beef for Crock Pot image

Provided by diner524

Categories Roast Beef

Time 8h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 1/4 lbs beef top round roast
2 tablespoons browning sauce (optional)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
8 ounces pineapple (unsweetened sliced or chunked)
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

Steps:

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.
Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.