POLYNESIAN POT ROAST
This recipe was in an old cookbook that I have misplaced. Thankfully, my sister saved her handwritten copy and I am now able to save my recipe on here. We have prepared many meals with this recipe, and sometimes we even throw in some potatoes and carrots to make a scrumptious one pot meal. Hope you enjoy it as much as we all do. I have included the first hour of marinating at room temperature as prep time.
Provided by Rita D.
Categories Meat
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 453.5, Fat 31.3, SaturatedFat 12.7, Cholesterol 115.7, Sodium 750.3, Carbohydrate 7.9, Fiber 0.5, Sugar 4.2, Protein 33
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