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Pineapple Pot Roast Recipe
|Canned pineapple slices||8 1⁄4 Ounce (1 Can)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Packed brown sugar||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Beef blade pot roast||4 Pound (1 Roast)|
|Cooking oil||2 Tablespoon|
Calories 348 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 9.1 g45.3%
Trans Fat 0 g
Cholesterol 79.8 mg
Sodium 316.9 mg13.2%
Total Carbohydrates 9 g2.8%
Dietary Fiber 0.28 g1.1%
Sugars 4.9 g
Protein 24 g47.2%
Vitamin A 0.3% Vitamin C 5.3%
Calcium 2.7% Iron 12.3%
*Based on a 2000 Calorie diet
Add enough water to syrup to make 1 1/2 cups.
Combine syrup with next 5 ingredients.
Place roast in shallow pan; pour soy mixture over.
Cover; marinate at room temperature for 2 hours, turning meat occasionally.
Drain, reserving marinade.
In Dutch oven brown the meat in hot oil.
Add 1 cup reserved marinade.
Cover and roast at 350° till tender, 2 1/2 to 3 hours, basting often.
During last 10 minutes, top with pineapple slices.
Remove meat to platter.
Add reserved marinade and enough water to pan drippings to make 2 cups liquid.
Stir 1/4 cup cold water into cornstarch; stir into drippings.
Cook and stir till thickened.
Drizzle meat with some sauce; pass remaining.