Pineapple Pot Roast Recipe

Summary

Preparation Time10 MinCooking Time2 Hr 30 Min
Ready In2 Hr 40 MinDifficulty LevelEasy
Health IndexAverageServings15
CourseMethod
Main Ingredient

Ingredients

 Canned pineapple slices8 1⁄4 Ounce (1 Can)
 Soy sauce1⁄4 Cup (4 tbs)
 Lemon juice3 Tablespoon
 Packed brown sugar2 Tablespoon
 Dried basil1⁄2 Teaspoon, crushed
 Garlic1 Clove (5 gm), minced
 Beef blade pot roast4 Pound (1 Roast)
 Cooking oil2 Tablespoon
 Cornstarch3 Tablespoon

Nutrition Facts

Serving size

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

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.
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