Pineapple Pot Roast Recipe
Ingredients
| Can | 1 8 1/4 Ounce | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Packed brown sugar | 2 Tablespoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Garlic | 1 Clove (5gm), minced | |
| 1 4-pound beef blade pot roast | ||
| Cooking oil | 2 Tablespoon | |
| Cornstarch | 3 Tablespoon | |
Directions
Drain pineapple, reserving syrup; set aside slices.
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.
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.
Chef
