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Hawaiian Pot Roast Recipe
|Beef arm/Blade pot roast||4 Pound|
|Bacon drippings/Lard||3 Tablespoon|
|Soy sauce||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Ground ginger||1 Teaspoon|
|Onion||1 Medium, sliced|
|Canned mushroom stems and pieces||4 Ounce (1 Can)|
|Sliced celery||3 Cup (48 tbs)|
|Canned pineapple chunks||9 Ounce, drained (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
Calories 1346 Calories from Fat 839
% Daily Value*
Total Fat 93 g143.2%
Saturated Fat 38 g190.2%
Trans Fat 0 g
Cholesterol 310.7 mg
Sodium 4120.5 mg171.7%
Total Carbohydrates 29 g9.5%
Dietary Fiber 4 g15.9%
Sugars 11.8 g
Protein 94 g188.1%
Vitamin A 8.1% Vitamin C 11.1%
Calcium 14% Iron 53.3%
*Based on a 2000 Calorie diet
Stir in soy sauce, 1/2 cup water, pepper, ginger and onion.
Cook, covered, over low heat for 3 to 3 1/2 hours or until pot roast is tender.
Stir in mixture of mushrooms, celery and pineapple.
Cook for 20 to 30 minutes or until celery is tender.
Transfer roast to warm serving platter.
Stir mixture of 1/4 cup water and flour into pan drippings.
Cook until thickened, stirring constantly.
Serve gravy with pot roast.