ASIAN POT ROAST

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I love Asian food, so this pot roast satisfies my cravings. The original recipe called for spinach, but I use sugar snap peas and carrots instead. Sometimes I serve the Asian pot roast, vegetables and pineapple over rice or egg noodles. -Donna Staley, Randleman, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 pounds)
1 tablespoon canola oil
1 large onion, chopped
1 can (20 ounces) pineapple chunks
3 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
3 celery ribs, sliced
2 medium carrots, sliced
1 cup fresh sugar snap peas
1 cup sliced fresh mushrooms
1 to 2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.

Nutrition Facts : Calories 411 calories, Fat 13g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 3g fiber), Protein 48g protein.

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