Best Peleponnesian Pot Roast Recipes

POLYNESIAN POT ROAST

Steps:

• Place roast and mushrooms in large Dutch Oven.
• Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast.
• Let stand 1 hour at room temperature, turning once.
• Add sliced onion, place over high heat and bring to a boil.
• Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.
• Remove roast and vegetables to warm serving dish.
• Combine cornstarch and water, mixing well. Stir into pan drippings.
• Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.

POLYNESIAN POT ROAST

Steps:

• Preheat oven to 350 degrees.
• Coat meat on all sides with flour.
• In Dutch oven, brown meat in hot Crisco.
• Drain pineapple, reserving juice.
• Combine the juice, soy sauce, lemon juice, sugar, garlic, and basil.
• Add to meat in dutch oven.
• Cover; roast at 350 degrees for 2 hours or till meat is tender.
• Baste occasionally with the mixture.
• During the last 10 minutes, top with pineapple slices.
• Remove meat and pineapple tp warm platter.
• Skim off excess fat.
• Add enough water to pan drippings to make 2 cups liquid.
• Combine cornstarch and the cold water; stir into drippings.
• Cook and stir till thickened and bubbly.
• Drizzle meat with a little sauce; serve remaining sauce with meat.

LIGHT POT ROAST

Steps:

• Trim fat from roast.
• Spray a dutch oven with cooking spray and preheat to medium.
• Brown roast on all sides.
• Drain fat.
• In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
• Pour over the meat and bring to a boil.
• Reduce heat, cover and simmer 1 hour.
• Add potatoes, carrots, celery, and onion to the dutch oven.
• Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
• Add more water if needed.
• Remove meat and vegetables to a platter and keep warm.
• Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
• Skim off the fat.
• You need 1 cup of pan juices, so add water if necessary to make the full cup.
• Whisk together the 1/4 cup water and flour until smooth.
• Stir in the pan juices and return to the dutch oven.
• Cook, stirring constantly, until thickened and bubbly.
• Cook another minute and serve the gravy with the meat and veggies.

MOM'S POT ROAST

Steps:

• In a Dutch oven, brown the pot roast in the oil.
• This will take about 15 minutes to get all surfaces browned.
• Add the remaining ingredients and bring to a boil.
• Lower the heat and simmer very slowly for 3 hours.
• Take the roast out and keep warm.
• Strain the gravy (serve the onions as a side dish).
• Mix the flour with water and thicken the gravy if desired.

POLYNESIAN ROAST BEEF

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 slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.

OLD-FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.