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Polynesian Beef Roast Recipe
|Beef chuck roast||4 Pound (1 Roast, 3 To 4 Pound)|
|Onion||1 Large, sliced|
|Pineapple juice||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1 1⁄2 Teaspoon|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Carrots||4 , cut in 3- to 4-inch strips|
|Spinach/One package of 10-ounce frozen spinach, thawed||1⁄2 Pound, cleaned and stems removed|
|Fresh mushrooms||1 Pint, sliced|
Serving size: Complete recipe
Calories 3908 Calories from Fat 1765
% Daily Value*
Total Fat 196 g302.2%
Saturated Fat 41.3 g206.6%
Trans Fat 0 g
Cholesterol 1600 mg
Sodium 4744.9 mg197.7%
Total Carbohydrates 150 g50.1%
Dietary Fiber 26.1 g104.3%
Sugars 62.2 g
Protein 537 g1074%
Vitamin A 1251.9% Vitamin C 375.1%
Calcium 49.3% Iron 73.2%
*Based on a 2000 Calorie diet
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.