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Polynesian Pot Roast Recipe
|Beef pot roast||3 Pound|
|Cooking oil||2 Tablespoon|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Apricot pineapple preserves||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
Calories 775 Calories from Fat 433
% Daily Value*
Total Fat 48 g74.2%
Saturated Fat 19.2 g96.2%
Trans Fat 0 g
Cholesterol 149.7 mg
Sodium 359.4 mg15%
Total Carbohydrates 36 g11.9%
Dietary Fiber 1.2 g4.6%
Sugars 10 g
Protein 46 g91.5%
Vitamin A 3.2% Vitamin C 8.9%
Calcium 4.9% Iron 27.8%
*Based on a 2000 Calorie diet
Sprinkle meat with a little salt.
Combine flaked coconut, pineapple-apricot preserves, the 1/4 cup water, vinegar, soy sauce, ginger, lemon peel, and pepper.
Pour mixture over meat.
Cover skillet tightly; reduce heat (220°).
Simmer till meat is tender, 2 to 21/4 hours.
Add water during cooking, if necessary.
Remove meat to heated platter; keep warm.
Skim fat from pan juices.
Measure pan juices; add water to make 1 cup.
Return pan juices to skillet.
Blend together cornstarch and the 2 tablespoons cold water; add to pan juices.
Cook and stir over low heat till thickened and bubbly.
Spoon some sauce over meat; pass the remainder with roast.
Garnish meat with pineapple rings and watercress or parsley.
Serve with hot cooked rice.