Polynesian Pot Roast Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Pot roast, boneless
1/2 tsp: Salt,
1 cup: Mushrooms, sliced
1 large: Onion, sliced
1 cup: Pineapple juice, unsweetened
1 tbsp: Cornstarch,
1/4 cup: Soy sauce,
2 tbsp: Water,
1 1/2 tsp: Ginger, ground
Directions:
Place roast and mushrooms in a 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 onion; place
over high heat, and bring to a boil. Reduce heat; cover and simmer
2-1/2 to 3 hours or until the 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.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp
juice, soy sauce, ginger, and salt; mix well, and pour over roast.
Let stand 1 hour at room temperature, turning once. Add onion; place
over high heat, and bring to a boil. Reduce heat; cover and simmer
2-1/2 to 3 hours or until the 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.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp