Polynesian Beef Roast Recipe
Ingredients
| 1 3- to 4-pound beef chuck roast | ||
| Onion | 1 Large, sliced | |
| Pineapple juice | 1 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Ground ginger | 1 1/2 Teaspoon | |
| 1 cup diagonally sliced celery | ||
| 4 carrots, cut in 3- to 4-inch strips | ||
| 1/2 pound spinach, cleaned and stems removed or one 10-ounce package frozen spinach, thawed | ||
| Mushrooms | 1 Pint, sliced | |
| Cornstarch | 2 Tablespoon | |
Directions
In shallow baking dish, cover meat with onion rings.
Combine pineapple juice, soy sauce, ginger, and 1/4 teaspoon salt.
Pour over meat.
Let stand in pineapple mixture 1 hour at room temperature, turning meat once.
Place meat and onions in Dutch oven.
Pour pineapple mixture over; cover and simmer 2 to 2 1/2 hours or till meat is tender.
Add celery and carrots.
Sprinkle vegetables with salt; bring to boiling, then simmer 20 minutes.
Arrange spinach and mushrooms on top of meat.
Simmer 10 minutes or till spinach is wilted and other vegetables are crisp-tender.
Remove meat and vegetables to heated platter; keep hot.
Skim fat from meat juices.
Blend together 1/4 cup cold water and cornstarch.
Stir into juices; cook and stir till thickened and bubbly.
Combine pineapple juice, soy sauce, ginger, and 1/4 teaspoon salt.
Pour over meat.
Let stand in pineapple mixture 1 hour at room temperature, turning meat once.
Place meat and onions in Dutch oven.
Pour pineapple mixture over; cover and simmer 2 to 2 1/2 hours or till meat is tender.
Add celery and carrots.
Sprinkle vegetables with salt; bring to boiling, then simmer 20 minutes.
Arrange spinach and mushrooms on top of meat.
Simmer 10 minutes or till spinach is wilted and other vegetables are crisp-tender.
Remove meat and vegetables to heated platter; keep hot.
Skim fat from meat juices.
Blend together 1/4 cup cold water and cornstarch.
Stir into juices; cook and stir till thickened and bubbly.
Chef
