Polynesian Pot Roast

Submitted by Rita D.

"This recipe was in an old cookbook that I have misplaced. Thankfully, my sister saved her handwritten copy and I am now able to save my recipe on here. We have prepared many meals with this recipe, and sometimes we even throw in some potatoes and carrots to make a scrumptious one pot meal. Hope you enjoy it as much as we all do. I have included the first hour of marinating at room temperature as prep time."

 

• Ready In: 4hrs 15mins
• Ingredients: 9
• Serves: 8

ingredients

• 3 -4 lbs pot roast
• 1 cup sliced mushrooms
• 1 cup unsweetened pineapple juice
• 1⁄4 cup soy sauce
• 1 1⁄2 teaspoons ground ginger
• 1⁄2 teaspoon salt
• 1 large onion
• 1 tablespoon cornstarch
• 2 tablespoons water

directions

1. Place roast and mushrooms in large Dutch Oven.
2. Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast.
3. Let stand 1 hour at room temperature, turning once.
4. Add sliced onion, place over high heat and bring to a boil.
5. Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.
6. Remove roast and vegetables to warm serving dish.
7. Combine cornstarch and water, mixing well. Stir into pan drippings.
8. Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.

Reviews

[NorthwestGal]

Wow, this was a fantastic and tender roast, and so easy to prepare. I am glad I gave this recipe a try. I only wish I had thought to add a few quartered potatoes, because I think the juice that accumulates in the pot would have flavored the potatoes quite well. But we did have the cooked mushrooms and onions, which made for a great vegetable side dish. Thanks for sharing your recipe, Rita D. Made for Spring 2010 Pick-A-Chef.